Smoked Lobster Chowder

Name: Smoked Lobster Chowder
Total time: 45 min
Yield: Four servings
Ingredients: 3 1 1/2-pound lobsters; 1 teaspoon olive oil; 1 1/4-inch-thick slice pancetta, diced small; 2 large cloves garlic, peeled and minced; 1 medium onion, peeled and diced; 2 1/2 cups milk; 1/4 cup heavy cream; 8 medium-small red potatoes, each cut into 8 wedges; 2 carrots, peeled and julienned; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 tablespoon chopped Italian parsley; 8 basil leaves, cut across into thin strips

By Molly O'Neill

Updated Jan. 14, 2021

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

A quick blast of smoke to lobster or other shellfish extends to these creatures of the sea the taste of autumn in the woods. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it. In the case of a stove-top smoker, the food is left uncovered on a drip tray, over medium heat, until the chips below it begin to smolder. Electric models work on the same principle, and both types are available through kitchen and outdoor supply shops; use them according to the manufacturers' instructions.

Featured in: Smoke Signals

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Ingredients

Yield:Four servings

31½-pound lobsters
1teaspoon olive oil
1¼-inch-thick slice pancetta, diced small
2large cloves garlic, peeled and minced
1medium onion, peeled and diced
2½cups milk
¼cup heavy cream
8medium-small red potatoes, each cut into 8 wedges
2carrots, peeled and julienned
1teaspoon salt, plus more to taste
Freshly ground pepper to taste
1tablespoon chopped Italian parsley
8basil leaves, cut across into thin strips

Ingredient Substitution Guide

Preparation

Step 1
Steam the lobsters in 2 cups of boiling water for 10 minutes. Reserve 1 cup of the steaming liquid. When cool enough to handle, remove the tail and claw meat. Place the wood chips in the bottom of a stove-top smoker and place the lobster meat on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and smoke for 10 minutes. Cut the lobster meat into large chunks and set aside.
Step 2
Combine the olive oil and pancetta in a large saucepan over medium-high heat. Cook for 2 minutes. Lower the heat, add the garlic and onion and saute for 5 minutes. Add the steaming liquid and cook, stirring constantly, for 1 minute. Add the milk, cream and potatoes and bring to a simmer; do not boil. Cook until potatoes are tender, about 12 minutes.
Step 3
Stir in the carrots, lobster meat, salt and pepper. Cook for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the parsley. Divide among 4 bowls, garnish with basil and serve immediately.