This is a classic Connecticut Lobster recipe.
We recently found ourselves with an extra shipment of lobsters and Charlie tipped us off to this olâ€™ New EnglandÂ chowder recipeâ€¦the results were amazing!Â The recipe harkens back to the days when crumbled shipâ€™s crackers were used to thicken soupsâ€”as they were a staple of the fishermen and lobster who invented chowder (god bless, ’em!)
2 pounds of live lobster
Â Â½ 2 teaspoons of salt
4 dill springs
1 whole onion
2 tablespoons of butter
Â¼ cup of finely crushed cracker crumbs
4 cups of milk
Â½ onion, sliced
Salt and pepper
Take your lobster or lobsters and boil in just enough water to cover them completely.Â Add in the salt, dill and onion and simmer for about 20 minutes, until the lobster is bright red.Â Remove the lobster and reduce the leftover water by boiling briskly.
Remove the meat from the lobsterâ€”but donâ€™t throw out those shells and scraps!Â Drop ’em back into the kettle, and let water continue to boil while you prep the other ingredients.Â Â
In case youâ€™re not already an expert, hereâ€™s how to get the most meat from your lobster:
1. Twist and pull the claws and large legs away from the body.
2. Break the claw away from the leg; put legs aside.
3. Gently crack the knuckles, upper and lower parts of the claws with a lobster cracker and remove the meat.
4. Remove the tail from the body. Use a knife to trim away the soft membrane on the underside of the tail and pull out the meat in one piece using the seafood pick.
5. Use the seafood pick to remove the meat from the legs. Takes a little effort, but it can be worth it!
Cut lobster into medium-to-large size cubes.Â Cream butter together with the cracker crumbs (oyster crackers or saltines with unsalted tops are modern day stand-ins for the original shipâ€™s biscuit). Scald the milk with onion slices and strain. Â Stir milk into butter mixture, and add lobster meat.Â Strain the reduced liquid from your kettle and add as much of it as needed to make the desired quantity of chowder.Â Season to taste.Â Best served in heated bowls with warm biscuits and plenty of butter on the side.Â Makes 4 to 6 servings.