Lobster Chowder

  • 6 cups Diced peeled potatoes (about 8)
  • 2 Large onions, diced
  • 3 cups Lobster meat (about 4 lobsters, each 1.5 pounds), cooked and juices reserved
  • ¼ cup Butter
  • 2 cups Light cream
  • 1 cup Heavy cream
  • 1 ½ cups Lobster juice, fish stock or canned clam juice
  • Salt & pepper

In large pot, bring 3 cups of water to boil over medium high heat; cook potatoes and onions, covered for 5-10 minutes or just until potatoes are tender. Do not drain.
Meanwhile, cut lobster into bite-size pieces.
In large skilled, heat 2 tbsp of the butter over medium high heat; cook lobster, stirring occasionally for 3-5 minutes or until light golden in colour.
Add lobster to potato mixture along with light and heavy cream, lobster juice and remaining butter.
Cook over medium heat for 3-5 minutes or just until heated through, but not boiling.
Season with salt and pepper to taste.
Chowder can be cooled, covered and refrigerated for up to 8 hours; reheat gently to serve).
Makes 12 servings.

A Handy Guide for Eating Lobster

  • Twist off the large claws.
  • Crack each claw using seafood shears, nutcrackers, hammer or rock (they can be tough!).
  • Separate the tail from the body of the lobster by arching the back until it cracks.
  • Break off the tail flippers.
  • Insert a seafood fork and push the tail meat out in one piece. Remove and discard the black vein that runs through the tail.
  • Unhinge the back shell from the body of the lobster (this is where you will find the tomalley — tomalley is the liver of a lobster, is greenish in colour and is prized for its flavour. It is often added to sauces to enhance the lobster flavour.).
  • Open the body by cracking it apart sideways. You will find meat in the four joints where the small walking legs are attached. You will also find meat in the small walking legs themselves — this can be sucked out (most daintily of course!).

Did You Know?

Lobsters have teeth in their stomachs.
Gourment Village by the sea butter warmer

When European settlers first arrived in North America lobsters were so abundant they washed up on shore often creating piles over 2 feet high. Because they were so plentiful they were considered a poor man’s food!

The world’s largest lobster was caught in Nova Scotia in 1977, weighing in at 44 pounds, 6 ounces, and measuring almost 4 feet in length.

A female lobster is called a hen and a male lobster is called a cock.

A tomalley is the liver of a lobster, is greenish in colour and is prized for its flavour. It is often added to sauces to enhance the lobster flavour.

In Canada there are over 9700 licenced lobster vessels, generating employment and income for 25,000 skippers and their crews.

In 2005, Canada exported over $989 million worth of lobster, with about 80% destined for US markets.

Lobster traps were invented in 1850.

The average breeding female lobster can produce approximately 10,000 eggs.

Lobsters grow by shedding their shells; usually 20-25 times between hatching & maturity.

There are two lobster seasons in PEI — spring & fall.