Nova Scotia Lobster Chowder Recipe 415 Food

LOBSTER CHOWDER

Steps:

• In deep saucepan, saute onion in butter til tender.
• Add potatoes and water.
• Cover and simmer 10 mins or til potatoes are almost tender.
• Add remaining ingredients.
• Reheat, but do NOT boil.

NOVA SCOTIA LOBSTER CHOWDER RECIPE - (4.1/5)

Steps:

• In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'

Steps:

• Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
• While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

NOVA SCOTIA CHEDABUCTO BAY LOBSTER CHOWDER

Steps:

• In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
• Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
• In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
• Add to potato mixture and stir gently.
• Heat through but do not boil.
• * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.

ZWICKER INN SEAFOOD CHOWDER

Steps:

• Parboil potatoes 10 minutes, drain and set aside.
• Fry onion in butter until transparent.
• Add thyme, celery salt.
• In large pot heat up heavy cream slowly.
• poach haddock and scollops in heavy cream. (do not allow to boil).
• Add sour cream to frying pan with celery salt, thyme and onion.
• stir sour cream mixture into cream/fish in pot.
• Add milk,potatoes and lobster to pot.
• Continue to heat on medium until heated through.
• Season to taste and sprinkle with paprika for a nice color.
• Serve with fresh hot rolls.
• Enjoy!
• Don't be afraid to use whatever seafood you have or can get. I very often add shrimp(at poaching stage), if I can't get lobster, etc. As long as the overall amount of seafood remains the same.

NOVA SCOTIA FISH CHOWDER

Steps:

• In a large pot, melt butter. Add onion and sauté until soft.
• Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
• Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
• Stir in cream; heat slowly, stirring often, until steaming hot.

SCOTIAN LOBSTER CHOWDER

Steps:

• Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes, leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
• In a separate kettle large enough to hold six lobsters, put about 2 inches water. Place over high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for 4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters in cold water until cool enough to handle.
• Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids. Break claws and tails from bodies, and pull apart body sections. Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
• Extract lobster meat from claws and tails, and cut into chunks. Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point, if desired, chowder may be removed from heat and cooled to room temperature, then covered and refrigerated for up to 8 hours.
• To serve, bring chowder to a simmer. Add corn and simmer about 2 minutes. In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder. Season to taste with salt and pepper, and ladle into warm bowls. Serve hot.