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Category: SeaFoods

Seafood Chowder La Mer Recipe

Ingredients

Serves/Makes:Serves 12

2 cups (475 ml) lobster meat 
1 lb (.5 kg). monk fish fillets 
1/2 cup (125 ml) onion, chopped 
1/2 cup (125 ml) butter 
2 tbsp (30 ml) flour 
4 cups (950 ml) potatoes, peeled and diced 
1 cup (225 ml) of water 
1 lb (.5 kg). scallops 
4 cups (950 ml) sour cream 
3 cups (700 ml) milk 
pinch of white pepper 
pinch of cayenne pepper (to taste) 
1 lb (.5 kg). clams, steamed and shucked

Instructions

If frozen, thaw lobster, reserving lobster liquor. 
Remove any bits of shell or cartilage and cut into bite-size pieces. 
Debone fish fillets and cut into small pieces, set aside. 
In a heavy saucepan saut onions in butter until tender. 
Stir in flour and cook 1 minute. 
Add potatoes and enough water to cover, bring to a boil, cook until tender. 
Add fish and scallops and simmer for 5 minutes, stirring once or twice. 
Add sour cream, milk, lobster, lobster liquor, clams, and seasonings. 
Heat gently and serve. 
Comments 
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.

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Seafood Chowder La Mer Recipe

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