Brandied Lobster Chowder

Elevate your culinary experience with Brandied Lobster Chowder—a luxuriously rich and flavorful soup that promises an exquisite blend of indulgent flavors. This dish offers a delightful harmony of tender lobster meat, fragrant brandy, and the comforting essence of creamy chowder. Enjoy this opulent soup with nutty rye bread and chilled unsalted butter for a truly gourmet delight. And if you’re feeling adventurous, you can opt for crab as a more economical substitute for the lobster. Prepare to embark on a journey of taste and refinement.

SERVES 4
PREP 20 MIN
COOK 1 HR
FREEZE UP TO 2 MONTHS WITHOUT HALF-AND-HALF AND SNOW PEAS

INGREDIENTS:

• 1 small cooked lobster
• 3 ½ cups (850ml) water
• 2/3 cup (150ml) dry white wine
• 1 bay leaf
• 1–2 tbsp unsalted butter
• 2 shallots, finely chopped
• 4 tbsp brandy
• 1 large tomato, peeled and diced
• 2 tsp anchovy essence
• 4 large new potatoes, peeled and diced
• 8 baby corn, cut in short lengths
• Salt and freshly ground pepper
• 2 oz (60g) snow peas, cut in short lengths
• 5 tbsp light cream
• 4 thick slices lemon
• 4 sprigs of parsley

INSTRUCTIONS:

1. Begin by disassembling the lobster. Remove the legs and claws, then split the body lengthwise and extract the vein that runs along it. Take out the tail meat, dice it into small pieces, and set it aside. Crack the large claws, remove the meat, dice it, and reserve. Keep all other lobster meat in the shell. Coarsely chop the remaining meat and place it in a saucepan along with the claws and legs. Add the water, dry white wine, and bay leaf. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes. Strain and reserve the resulting stock.
2. In another large saucepan, melt the unsalted butter over low heat. Add the finely chopped shallots and cook them gently, stirring, for about 1 minute. Next, add the brandy, ignite it (if using an open flame method), and shake the pan until the flames subside. Incorporate the diced tomato, anchovy essence, peeled and diced new potatoes, and the baby corn. Return the previously strained stock to the pan. Season the mixture with salt and freshly ground pepper, then bring it to a boil. Reduce the heat, cover the pan, and let it simmer gently for approximately 20 minutes, until the potatoes are tender.
3. While the chowder is simmering, blanch the snow peas in boiling water for about 2 minutes, until they’re tender. Drain them, rinse with cold water, and drain again. Add the blanched snow peas and the light cream to the soup, along with the reserved lobster meat. Taste and adjust the seasoning as needed. Reheat the soup gently, making sure not to bring it to a boil.
4. Ladle the flavorful chowder into deep soup cups. Serve each bowl with a slice of lemon and a small sprig of parsley, adding a refreshing touch to the presentation.

Brandied Lobster Chowder is a celebration of lavish flavors, expertly harmonizing the essence of lobster and brandy with the velvety richness of cream. This exquisite dish encapsulates the art of culinary craftsmanship and is best enjoyed with the accompaniment of nutty rye bread and chilled unsalted butter. Let your taste buds revel in the opulence of this chowder, as the tender lobster meat, fragrant brandy, and creamy base come together in every spoonful, offering a symphony of flavors that is nothing short of extraordinary.