Grandpa Seamones Lobster Chowder

This was my grandfather’s recipe - he was a cook/baker who owned and operated Seamone’s Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Step: 1

Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.

Step: 2

While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Per Serving: 292 calories; protein 19.7g; carbohydrates 21.6g; fat 14.1g; cholesterol 94.9mg; sodium 341.9mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.