"This rich, decadent delicious chowder will be a hit whether it's served as a main dish for lunch or a start to dinner. ource: Alain Bosse, The Kilted Chef."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Cook half the potatoes and half the shallots in 1 l (4 cups) of the lobster broth until tender. Puree and set aside.

Step 2

In a large pot, saute bacon, remaining shallots and celery in butter until transparent, then deglaze with white wine and Dijon mustard.

Step 3

When wine has reduced, add remaining potatoes, herbs and remaining lobster broth. Bring to a boil and then reduce heat to a gentle simmer until potatoes are just fork tender. Add lobster meat, brie and pureed potato, then cook for 5 minutes longer. Season with salt and pepper, stir in cream and heat through.