Lobster Chowder

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Lobster Chowder
1 large onion, chopped
1 tomato, seeded, peeled & chopped
3 green leeks, slivered
2 medium carats, peeled, diced
2 c clam juice
4 tbs flour
5 tbs butter
1 c oysters
1 c shredded lobster
3 c lobster shells & tails, broken up
Sauté onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and
lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove
most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter
and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of
liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and
oysters. Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery or bell pepper.
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