BRIDLINGTON BAY
LOBSTER
CHOWDER
With ship’s biscuit
Serves: 2
Prep: 15 mins
Cook: 45 mins
Difficulty: Easy
Transform Bridlington Bay Lobster into this substantial soup, full of flavour and texture. Easy to make, difficult to resist.
ingredients
- 95g cooked lobster, chopped (claw, leg and knuckle work best)
- 40g butter
- 50g onion, diced
- 30g celery, diced
- 45g carrot, diced
- 20g plain flour
- 50ml white wine
- 200ml chicken stock
- 140g potato, diced
- 1/2 tsp dried thyme
- 100ml double cream
- Salt and black pepper
- 1 tbsp chopped parsley
- 1 water biscuit, crushed
INSTRUCTIONS
- Melt the butter in a saucepan, add the onion, celery and carrot and sauté for 3-4 minutes
- Reduce the heat to low, add the flour and stir continuously for 3 minutes
- Stir in the white wine
- Whisk in the stock until fully incorporated
- Add the potato and simmer for 30 minutes or until softened
- Add the thyme and cream and simmer gently for 5 minutes
- Season to taste and add the lobster meat
- Simmer for 3 minutes
- Serve in a bowl, sprinkled with the water biscuit a parsley