This is my recipe for Lobster and Crab Chowder. Resulting from a time during the early ’80s, when we would go to Lake Tahoe. While we were there, we would go to the Sahara Hotel and Casino for dinner. Now, there was this one time that I had a Lobster soup, or stew, or something. It was certainly the best Lobster dish I had ever had. Of course I really love Lobster with a drawn garlic butter. Yet this Lobster dish was outstanding. I tried very hard to find a recipe for it, but without success. Therefore I decided to make it without a recipe. Remembering the wonderful taste drove me to figure out the ingredients. Now, I will enjoy Drinking A Unique Glass of Fine Wine while preparing this wonderful Chowder.
Lobster & Crab Chowder Recipe Ingredients:
- 1 Tablespoon of Bacon Fat
- 1 Tablespoon of Butter
- 4 Tablespoons of Flour
- 1 Tablespoon of Onion Juice
- 3 Cups of Chicken Broth (or bouilion)
- 3 Cups of Heavy Whipping Cream
- 2 Cups of V8 Vegetable Juice
- 16 Ounces of Lump or Premium Crab Meat
- 3 Large Lobster Tails (uncooked)
- 1/2 Cup of Premium Sherry (I use Harvey’s Bristol Cream)
- 3/4 Teaspoon Salt (I like the Himalayan Pink Salt)
- 1/4 Teaspoon of Medium or Fine Ground Pepper
- 1/4 Teaspoon Mild Paprika
- 1 Tablespoon Sugar (I use Raw Sugar and Add to Chowder in small doses. You might not use all of the sugar. It depends on your taste.)
- 1 Cup of Raw Asparagus Tips
♦ I usually make a large pot of this chowder. You might want to reduce these proportions.♦
Preparation of the Lobster & Crab Chowder
Start with a large dutch oven heat butter and bacon fat over Medium Low heat. When fat is bubbling add flour and mix thoroughly with whisk until thick paste is present. Next add Chicken Broth slowly Whisking constantly into the flour paste. Once the broth is completely in the mixture, add the onion juice. Now bring to a boil then lower heat until just simmering. Due to the delicate nature of the Whipping Cream. Try adding the V8 juice first. When the sauce has been reduced to a simmer start adding in the seasonings. Then stirring with the whisk. However after the seasonings are thoroughly mixed it is better to switch to a spoon or cooking spatula.
Once the sauce starts to tastes good. Then add the Sherry in small doses during the rest of the cooking until the flavor is exactly like you want. Use this same method with the sugar. Now that you have the sauce made add the Asparagus Tips. Let them simmer for 2 minutes then add the cut up Lobster. ( I usually take it out of the shell and cut into cubes. I want it to remain in chunks while the crab breaks-up into strips.) After about 2-3 minutes, when the lobster starts to turn opaque, add the crab. Continue heating until crab is thoroughly heated. Ladle Soup into bowels and serve with a garnish of Parsley on top and French Bread on the side.
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