Ingredients:
- Shells and heads of 2 large lobsters (approx. 2 lbs live weight)
- 6 cups water
- 1.5 lb cooked lobster meat, roughly chopped
- 4 oz salt pork, finely diced
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup all-purpose flour
- 2 lbs Russet potatoes, peeled and 1/2-inch diced
- 3 cups heavy cream
- 1 cup whole milk
- 2 tsp salt
- 1/2 tsp white pepper
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions:
- Combine lobster shells and heads with 6 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes to create the homemade stock. Strain the stock and reserve the liquid (approximately 5 cups). Discard all solids.
- In a large Dutch oven or pot, cook the diced salt pork over medium heat until crispy and the fat is fully rendered. Remove crispy bits with a slotted spoon and reserve them for garnish, leaving the fat in the pot. Add the diced onion and celery to the rendered fat and cook until softened, about 5 to 7 minutes.
- Add the 1/2 cup of butter to the pot until melted. Sprinkle in the 1/4 cup of flour and whisk constantly for 2 minutes to create a smooth roux. The mixture should smell slightly nutty.
- Slowly whisk in the reserved lobster stock, about 1 cup at a time, ensuring the mixture remains smooth and lump-free. Add the bay leaf, salt, and white pepper. Bring the chowder to a simmer. Add the diced Russet potatoes. Reduce heat and cook, uncovered, for 15 to 20 minutes, or until the potatoes are fork-tender and begin to slightly break down, thickening the base.
- Reduce heat to low. Stir in the heavy cream and whole milk. Heat gently until warmed through. Do not allow the chowder to boil after adding the dairy, as this can cause curdling.
- Fold in the chopped lobster meat and heat for 1 to 2 minutes, just long enough to warm the meat without making it rubbery. Taste and adjust seasoning. Ladle into bowls, garnishing each serving with reserved crispy salt pork and fresh parsley.