Leftover Lobster & Paleo Chowder – A First World Dilemma

15 05 2013

HELLO Lobster season! We went to St Lawrence market last weekend and low and behold we find a mountain of canning lobsters, 5 for $30. Ken was super excited as May signals lobster season in the province of Nova Scotia and it reminds him of home. He made a batch of potato salad and was excited to crack into this for Sunday dinner.
lobster

So we shucked all the lobsters, had dinner and then had leftover lobster. Leftover lobster is largely a first world problem. I am not sure how many people sigh and groan and say “GOD we are having leftover lobster AGAIN?”
I had some shrimp and clams so I decided to wing it and make a seafood chowder up for the next day’s dinner. Mondays are nutso busy for dinner because I am usually running out for a 6pm Joga class.

Everyone needs a little lobster in their life
unfortunately-all-i-have-is-this-hat

Can I just say this was the BEST chowder I have EVER had. I expected the chowder to be good, but when Ken chimes in repeatedly to say “this is the best soup you have ever made” and we all know how he feels about soup. Enough said.

Paleo Seafood Chowder
entirely by me

2 cups of lobster meat, chopped
1 can of clams in brine, keep the brine
1 lb of shrimp, de-tailed and de-veined
5 strips of bacon, uncooked and chopped
2 shallots, minced
1 tbsp fatof Choice (FOC-i used olive oil)
1 large carrot, chopped
3 celery stalks, chopped
3 springs of fresh thyme
1 tsp Old Bay Seasoning
1 large parsnip, cubed
1 can of coconut milk
2 cups stock, or fish concentrate to make two cups of stock. I use a lobster/fish stock

Grab your large and heavy LeCreuset and throw in the oil to heat up. If you dont read my blog regularly I should warn you that I am a lazy cook. Ideally you should crisp the bacon in the pan, scoop it out, brown the shallots, and throw the bacon back in. That never happens in my house.. I am a one pot girl.

So heat oil and brown bacon until crispy, throw in shallots and let them brown in all the wonderful bacon fat. Add chopped celery and carrots, stir and neglect for 10 minutes. Add thyme and Old Bay and mix it around.

At this point add the parsnips and scrap any brown deliciousness from the bottom of the pot. All the flavour is locked into those little brown crispy bits. Add your lobster, shrimp, canned clams with brine, and coconut milk and give it a stir. Use the clam can and dump in 1.5 to 2 cans of water, add the appropriate amount of stock concentrate for 2 to 3 cups of water and let it simmer a bit, but not boil or it will curd up, and look awful. Stock photo because we ate the chowder too fast and forgot to snap a pic.
seafood chowder

This makes about 12 cups of soup. Garnish with some fresh parsley if you are feeling fancy or dare I say dill. Ken hates dill so you will never see it in any of my recipes but if you dont live with a dill-hater than dill and fish go very well together.

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4 responses

15 05 2013
gregorysmart3

The recipe for your chowder looks great! I really enjoyed your blog post.

19 11 2013
kmkoerber

Looks awesome! Can this be frozen??
Thanks for the blog!!

19 11 2013
geokatgirl

Hi kmkoerber,

It can! I think the failing of some soups post freezing is that the potatoes-butternut get all grainy. Since this soups lacks any starch, it is completely fine to freeze.

20 11 2013
kmkoerber

Great! Can’t wait to give it a try! Thanks!

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