Lobster Chowder With Brie & Basil
Recipe: #19186
May 20, 2015
Categories: Side Dishes, Lobster, Christmas, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, Wine, more
"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
Ingredients
Nutritional
- Serving Size: 1 (889.6 g)
- Calories 712.8
- Total Fat - 38.8 g
- Saturated Fat - 20.2 g
- Cholesterol - 277.2 mg
- Sodium - 2773.1 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 4.6 g
- Sugars - 8.5 g
- Protein - 55.3 g
- Calcium - 699.9 mg
- Iron - 3 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.3 mg
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.
Step 4
Taste and adjust seasoning.
Tips
No special items needed.
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