Lobster and Crab Chowder

• Seafood

  • 16 oz Clam, juice
  • 1 cup Crabmeat
  • 3 Lobster tails

• Produce

  • 1 can 14.5 ounces fire roasted crushed tomatoes, fire roasted
  • 1 Bay leaf
  • 1/2 cup Celery
  • 2/3 cup Corn, frozen
  • 1 tbsp Garlic
  • 1 Navel orange, Zest of
  • 1 Parsley
  • 1/4 cup Poblano pepper
  • 2 cups Russet potatoes
  • 1/2 tbsp Thyme, fresh
  • 1 cup Yellow onion
  • 1 cup Your favorite pasta sauce (plain or with italian herbs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Black pepper, ground
  • 1 tsp Cajun seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 2 tbsp Brandy
  • 1/4 cup White wine

Found on thewimpyvegetarian.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 cup finely diced yellow onion
• ½ cup finely diced celery
• ¼ cup finely diced poblano pepper
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¼ cup white wine
• 16 ounces clam juice
• ⅔ cup frozen corn
• 2 cups peeled and diced russet potatoes
• 1 can 14.5 ounces fire roasted crushed tomatoes
• 1 cup your favorite pasta sauce (plain or with Italian herbs)
• 3 lobster tails (9 ounces total with the shells)
• 1 bay leaf
• ½ tablespoon fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon Cajun seasoning (or make your own)
• 1 teaspoon ground black pepper
• zest of 1 navel orange
• 1 cup crabmeat
• 1 cup heavy whipping cream
• 2 tablespoons brandy
• Coarsely chopped parsley

Directions

• Heat up the olive oil in a heavy bottomed large pot or Le Creuset (my personal favorite) over medium-high heat. Add the onion, celery, pepper, and garlic, and sauté until softened, about 10 - 15 minutes, depending on the size of the vegetable chunks.
• Stir in the butter until it melts, and add the flour. Toss the vegetables in the flour, and cook for 5 minutes to cook the flour. Whisk in the wine and cook for a few minutes until it begins to thicken a bit.
• Add the clam juice, corn, potatoes, tomatoes, and pasta sauce. Simmer until the potatoes are barely cooked, about 10 minutes. Add the lobster tails (in the shell), bay leaf, thyme, seasonings, orange zest, and crabmeat. Simmer for 10 minutes or until the lobster is cooked. Remove the lobster tails, cut out the meat, coarsely chop, and return to the chowder.
• Stir in the whipping cream and brandy and bring to just below a simmer.
• Ladle into chowder bowls, and serve immediately with a little parsley on top.