Lobster Chowder

A Guide to Distinctive Dining, 1954

1 1⁄2 hours — 6 Servings

Ingredients

2	pound	lobster (or two 1-pound lobster)
1 1⁄2	cup	potatoes (diced)
3	tablespoon	butter
1	small	onion (minced)
2	tablespoon	flour
4	cup	milk (scalded)
6		common crackers
		salt & freshly ground pepper (to taste)

Instructions

Boil lobsters. Drain and cool. Remove meat from shell reserving liver and cut meat in small pieces. Cover bodies with cold water and simmer 15 minutes. Strain, add the potatoes to stock and cook until tender. In sauté pan melt butter, cook onion until delicately browned. Blend in lobster liver, then stir in flour. Pour milk in gradually, stirring until thickened. Add lobster meat, potatoes, stock and seasoning. Simmer 5 minutes. Split common crackers. Place in hot tureen and pour chowder over crackers. Sprinkle with parsley.