Ingredients:

  • Shells and knuckles from 2 cooked lobsters
  • 1 Tbsp Unsalted Butter (for stock)
  • 1 medium Shallot, roughly chopped
  • 2 cloves Garlic, smashed
  • 1 small Carrot, roughly chopped
  • 1 stalk Celery, roughly chopped (for stock)
  • 2 fl oz Dry White Wine (e.g., Sauvignon Blanc)
  • 6 cups Cold Water or Fish Stock
  • 1 Bay Leaf
  • 2 sprigs Fresh Thyme
  • 4 oz Smoked Pancetta or Thick-Cut Bacon, finely diced
  • 2 Tbsp Unsalted Butter (for roux)
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced (for base)
  • 2 lb Yukon Gold or Maris Piper Potatoes, peeled and diced into 1/2-inch cubes
  • 1/4 cup All-Purpose Flour
  • 1 tsp Smoked Paprika (optional)
  • 1 tsp Sea Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper, plus more to taste
  • 3 cups Whole Milk or Half-and-Half
  • 1 cup Heavy Cream (Double Cream)
  • 1 Tbsp Dry Sherry or Cognac (optional)
  • 12 oz Cooked Lobster Meat, roughly chopped
  • 2 Tbsp Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Sauté Shells: Melt 1 Tbsp butter in the stockpot over medium-high heat. Add the lobster shells and sauté vigorously for 5–7 minutes until they turn a vibrant red and release a strong aroma.
  2. Deglaze: Add the shallot, garlic, carrot, and celery (stock ingredients). Cook for 3 minutes. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
  3. Simmer: Add the cold water/fish stock, bay leaf, and thyme. Bring the liquid just to a boil, then immediately reduce the heat to the lowest possible simmer. Cook uncovered for 30–40 minutes. Do not boil vigorously.
  4. Strain: Carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding all solids. Set aside 4 cups (950 ml) of clear stock.
  5. Render Pancetta: In the large, heavy-bottomed pot, cook the pancetta/bacon over medium heat until crispy. Remove the crispy pieces (lardons) with a slotted spoon and set them aside for garnish. Leave the rendered fat in the pot.
  6. Sauté Aromatics: Add the 2 Tbsp of butter to the fat. Sauté the diced onions and celery (base ingredients) until softened and translucent, about 8 minutes. Season with salt, pepper, and smoked paprika.
  7. Create the Roux: Sprinkle the flour over the sautéed vegetables. Cook, stirring constantly, for 2–3 minutes to form the roux and cook off the raw flour smell.
  8. Add Stock and Potatoes: Slowly whisk in the reserved lobster stock until the mixture is smooth. Add the diced potatoes.
  9. Simmer Potatoes: Bring the chowder base to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are tender (easily pierced with a fork).
  10. Add Dairy: Reduce the heat to low. Gently stir in the whole milk (or half-and-half) and the heavy cream. Do not allow the chowder to boil after adding the dairy, as this can cause it to split or curdle.
  11. Temper and Flavour: Stir in the Sherry or Cognac, if using.
  12. Fold in Lobster: Just before serving, gently fold in the cooked lobster meat. Heat for 2–3 minutes only, allowing the meat to warm through.
  13. Adjust and Serve: Taste the chowder and adjust the salt and pepper as needed. Ladle into bowls, garnish with fresh parsley/chives and the reserved crispy pancetta lardons.