to soups

Hearth n' Kettle Lobster Chowder

2 chicken lobsters
3 tablespoons Lobster Base
6-7 oz. Roux (see procedure)
3 tablespoons Tomato Puree
1/4 cup celery, minced
5 cups water
1/4 cup onion, minced
2 tablespoons oil
1 cup diced potato (blanched)
2 cups light cream
1/3 cup of sherry wine
2 tablespoons butter

Melt down 5 oz. butter
Whip in 1/3 cup flour
Stir over medium heat until light blond color is acheived. Let cool to room temperature.

Section lobsters by removing claws and tails. Split tails length-wise. Remove tamale from split bodies (the green). Heat oil in large shallow pot with cover. Add lobster sections; turn side to side untill shell starts to turn orange. Add wine. Cook one minute; add water and cover. Cook until lobster meat is done, 1-2 minutes only. Cool lobster and remove from shells. Strain liquid and reserve. In a clean sauce pot, sautee onions, celery in butter. Cook until onions turn translucent. Add liquid, Lobster base, tomato puree. Bring to a boil and whip in Roux. Keep whipping over a medium boil. Cook out for 20 minutes on low boil. Cut up lobster in medium pieces and add. Add potatoes and cream; bring to boil and shut heat. Season with salt and pepper to taste.