Lobster and Veggie Chowder
Serves: 6-8
  • 4 sliced bacon, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups onion, chopped
  • 2 tablespoons Cognac
  • 2 cups celery, chopped
  • 2 cups carrot, chopped
  • 2 cups corn kernels, cut from 3 ears of sweet corn
  • 2 waxy potatoes, scrubbed and chopped
  • 6 cups fish stock or clam juice
  • Bay leaf
  • Bouquet of fresh thyme
  • 2 cups broccoli, chopped
  • 1½ cups half and half (or heavy cream..)
  • Salt and pepper to taste
  • Juice of ½ lemon
  • ½ teaspoon cayenne (or more if you like it hot!)
  • ½ teaspoon smoked paprika
  • 1 medium lobster, steamed with meat removed and chopped
  1. In a large dutch oven over high heat, sauté the bacon until it’s crisp, then remove it to a plate with a slotted spoon and reserve.
  2. Drain all but a tablespoon of the bacon fat from the pan. Add the butter and oil and sauté the onion until translucent. Add the Cognac and simmer for about a minute. Add the celery, carrot and corn, and continue sautéing until veggies are soft. Add the potatoes and sauté for a couple of minutes more.
  3. Add the stock, bay leaf and thyme and bring to a boil. Reduce heat and add the broccoli. Simmer for about 20 minutes, until potatoes and broccoli are tender. Whisk in the half and half (or cream) and season to taste with salt and pepper.
  4. (At this point, if the broth needs a little thickening, mash together 2 tablespoons of softened butter with 2 tablespoons of flour until it forms a thick paste. Gradually add bits of the paste to the soup, whisking until the soup is thickened.)
  5. Off the heat whisk in lemon juice, cayenne and paprika, and gently fold in the reserved bacon and chopped lobster.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/lobster-and-veggie-chowder/