Lobster Pernod Chowder

Lobster Pernod Chowder

Lobster Pernod Chowder

Christmas is over and New Year’s Eve is just around the corner. Before the festivities of the season are replaced by resolutions of detox diets and gym memberships, I wanted to share a recipe that made Christmas Eve at our house deliciously decadent. It’s also a great recipe to save for next year’s Feast of the Seven Fishes – an Italian American Christmas Eve culinary tradition.

This recipe uses three different sized pots and pans and a food processor, but it’s otherwise a simple recipe to follow. It’s so delicious, you’ll forget about the extra dishes to wash.

Lobster Pernod Chowder

  • 1/3 large yellow onion, peeled and roughly chopped
  • 2 shallots, peeled and roughly chopped
  • 1/2 celery rib, roughly chopped
  • 1/2 cup unsalted butter 
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds lobster meat, chopped
  • 5 cups fish, chicken or vegetable stock
  • 1/2 cup Pernod liquor
  • 1 pound white or yellow potatoes, peeled, chopped in 1/4 inch cubes
  • 1/4 tsp dill, fresh, chopped fine (dried is OK)
  • 1/4 tsp tarragon, fresh chopped fine (dried is OK)
  • 3 cups half-and-half cream
  • sea salt and freshly ground pepper to taste

In the bowl of a food processor, combine onion, shallot and celery and then pulse until uniformly minced. Set aside.

Melt butter in a large kettle or stock pot over medium heat. Add onions, shallots and celery mixture and saute until translucent. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.

In a large saucepan, heat lobster in broth and pernod on low heat. Do not boil. Simmer for 5-7 minutes.

In a small saucepan, cover peeled and chopped potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.

Slowly pour hot lobster and broth into butter/flour mixture, stirring constantly. Continue stirring and slowly bring to a slow boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and herbs. Heat through but do not boil.

The chowder will continue to thicken as it cools. Ladle soup into bowls and top with more fresh herbs or croutons. It is excellent served with warmed sourdough bread.  Leftovers (if you have any) will keep well for about 2 days refrigerated. 



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