Lobster Chowdah (Chowder)

Ingredients

• 2 lobster shells
• 8 cups water
• 2 cups red potatoes, peeled and cut into chunks
• 1/2 cup onion, diced
• 1/2 teaspoon chopped garlic
• 1/2 cup chopped celery
• 1/2 cup butter
• 1 cup heavy cream
• 1 1/2 tablespoons flour
• 1 tablespoon tomato paste
• salt and pepper

Directions

1. 1

   Remove any remaining meat from lobster. See note at bottom.**Place lobster shells (the entire things, head and all) in large pot. Pour in water. Simmer uncovered for one hour. Strain and reserve liquid.

2. 2

   In a soup pot melt butter. Add onion and garlic. Cook slowly until onion is tender.

3. 3

   Add celery and cook a couple of minutes. Add tomato paste. Cook and stir for one mintue.

4. 4

   Add flour. Stir well. Add potatoes. Stir on medium low heat for about two minutes.

5. 5

   Slowly add strained stock while stirring. Simmer until potatoes are done, about 45 minutes.

6. 6

   Add heavy cream and any remaining lobster meat that was removed from shells.

7. 7

   Simmer for 15 minutes. Season with salt and pepper.

8. 8

   **Note: To remove lobster meat from legs, remove legs from lobster. Cut of tip of the top joint (the one that was attached to the body). Using a rolling pin, start at foot of lobster and roll up across leg. Meat will be squeezed out of top cut. Thanks Alton Brown for that great tip.