This is a rich chowder with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
1 2/3 cups (400 mL) potatoes, peeled & diced
2 Tbsp (25mL) butter
1 1/2 cups (375 mL) onions, peeled & minced finely
2 Tbsp (25 mL) dried thyme leaves
1 1/2 tsp (7 mL) celery salt
1/4 tsp (1 mL) black pepper
3/4 cup (175 mL) sour cream
1 1/2 cup (375 mL) whipping cream
1 cup (250 mL) milk
2 cups (500 mL) lobster meat, cooked & chopped, plus juices — see note
Note: 11 oz (312-mL) tin of frozen lobster may be substituted
Steam the potatoes in a saucepan for eight minutes, remove from heat and set aside. In a large saucepan over medium heat, sauté onions in butter until soft and transparent; do not overcook. Stir in the thyme, celery salt and pepper, and then the potatoes. Blend the sour cream, whipping cream, milk and the lobster meat and juice. Heat through, but do not boil.
Makes six servings.
Source: Taste of Nova Scotia