I love a good chowder, and this one is sweet, creamy, and satisfying.


This recipe is from my Summer 2014 issue!  Read the issue below! xoxo Sweet Paul

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

Serves 4

You will need:

2 tablespoons olive oil

1 small yellow onion

1 large potato

1 small carrot, peeled and finely chopped

1 leek, only the white, chopped

2 cups fresh corn kernels

4 cups vegetable stock

1 cup cream

salt & pepper, to taste

The meat of 2 cooked lobsters, chopped

2 tablespoons fresh dill

  1. Heat the oil in a large pot.
  2. Sauté onion, potatoes, carrots, and leeks until the onion is soft.
  3. Add corn and stock and let the soup simmer for 15 minutes.
  4. Pour ¾ of the soup into a blender and process until smooth. Pour back into the pot and add cream.
  5. Bring to a boil and then let simmer for 5 minutes.
  6. Season with salt and pepper.
  7. Add the lobster and dill.
  8. Serve the soup as soon as the lobster is warm.

TIP:

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I love a good chowder, and this one is sweet, creamy, and satisfying.
Photography by Susanna Blåvarg

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