This “little lobster” is native to warmer waters, mostly around South and Central America. A sweet taste like a cross between lobster and crab. The sweetness shines in a chowder where a mirepoix. bay leaves, and some cayenne seasoning warm you up on a cold day. Now, I get a small 1 1/2 pound Maine lobster and break it down to enhanced the lobster flavor. Oh, and the sweet lobster tail and claw meat don’t hurt anything. Then some texture with corn and potatoes to make it seem like a New England lobster bake in a bowl. I hope you like it.
1 1 1/2 pound lobster, par cooked and separated into meat and shell (Crosby’s Carb)
1 onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves minced garlic
12 ounces lagostino meat
3 strips bacon
3 tablespoon flour
3 tablespoons olive oil
1 quart clam juice
1 cup seafood stock
1/2 cup sherry
2 tablespoons tomato paste
2 cups cream
2 teaspoon Old Bay seasoning
1 teaspoon black pepper
2 bay leaves
1/2 teaspoon cayenne
16 ounces baby potatoes, cut in 1 inch bites
1 15-ounce can corn
4 tablespoons butter
In a soup pot on medium heat, add bacon and render until bacon is slightly crispy.
Add olive oil to pan and the carrots, onion, and celery; cook for 5 minutes.
Add garlic and flour and stir. Cook for 3-4 minutes until flour starts to brown.
Add sherry to deglaze the pan, scraping brown bits from the bottom.
Add tomato paste and stir.
Add clam juice, seafood stock, bay leaves , Old Bay, pepper, and lobster shells. Cook for 30 minutes.
Remove bay leaves and lobster shells.
Add corn and stir.
Add cleaned potatoes.
Add cream and cook for 20 minutes. Taste for seasoning. Check potatoes for doneness.
Add lagostino (frozen) and cook for 10 minutes.
In a pan on medium, add butter and lobster meat and cook for 6-8 minutes until done but tender.
Ladle chowder in bowl and top with cooked lobster meat, then add more sherry if desired. Serve with crusty bread.