Serves 4
1
1-lb lobster
1
organic tomato
3 oz
flour
3 oz
unsalted butter
1
celery stalk, cut in small dice
1
red creamer potato, cut in small dice
1
carrot, cut in small dice
8 oz
half & half
1 lb
Littleneck clams
A
squeeze of fresh lemon juice
1
tsp hot sauce (preferably “Gunslinger” brand)
1 T
chive ringlets
1 T
picked parsley leaves
1 T
chervil sprigs
Fresh Seaweed (for garnish)
-
Set a large bowl filled with ice water on the counter.
-
Combine the water and vinegar. Bring to a boil.
-
Pour the boiling water over the lobsters and let them cook for
8-10 minutes.
-
Immediately remove the lobsters to the ice bath.
-
When lobster is chilled,
remove meat
from shell. Split tail lengthwise and cut claw meat into chunks. Set aside
-
Core the tomato and lightly score an X in the bottom. Holding it in a
strainer, dip it into boiling water for 10 to 20 seconds than remove
immediately to ice water. Let rest for 5 minutes.
-
With a paring knife, peel the skin away and cut 4-5 semicircles of meat from
the tomato, not reaching the seeds. These are tomato "cheeks".
-
Place a large stainless steel pot over low heat. Add butter, stir in flour,
and cook for 5 minutes.
-
Add diced potatoes and vegetables.
-
Slowly stir in the half & half, keeping at a low simmer that will not scorch
and stirring every 5 minutes or so.
-
In
about 30 minutes, when chowder has thickened and vegetables are tender, add
clams.
-
In 5 minutes, after clams have opened, season with a little salt and a dash or
two each of Gunslinger and fresh lemon juice.
-
Taste and adjust seasonings.
-
Just before serving stir in the lobster meat and allow to warm in the broth.
-
Divide the chowder between bowls.
-
Garnish with chives, parsley, chervil, and tomato cheeks.
-
Garnish with fresh seaweed