- 8 Lobsters about 1 1/2 lbs each
- 2 leeks, trimmed and chopped
- 1 cups celery chopped
- 2 cups fresh tomatoes chopped
- 1 1/2 Gallons of Spring Water
- 1/4 cup fresh Thyme chopped
- 3 tablespoons for fresh chopped sage
- 1 bottle Samuel Adams Pale ale beer
- 10 strips of bacon minced
- 1 cup chopped red bell peppers
- 3/4 cup sweet cream butter
- 3/4 cup Celery hearts minced
- 3/4 cup All purpose flour
- 5 Cups Red potatos, cooked and diced 1/4 inch
- 3 cups Heavy Cream
- 2 cups Extra Sharp Cheddar Cheese, shredded
- Salt and freshly ground white pepper to taste
In a large stock pot bring the water to a boil. Add the Vegetables, herbs, and beer. (The first 8 items in the list) Simmer for about 15 mins. Add the lobsters and boil for 15 mins. (reserve this water) Remove the lobsters, them remove lobster meat from tails, claws and knuckles, and set aside.
Remove the shells and place them into a food processor. Add 1 cup of liquid from the stock pot. Puree until all shells are liquefied. Add back into the stock pot and simmer until liquid is reduced to about 1 gallon Strain all the liquid thru fine cheese cloth and reserve liquid. Discard the cheese cloth. Strain again. Keep this stock hot on the stove.
In a large heavy pot melt the butter. Then add the bacon and slowly brown. Add the onions, celery hearts and red bell pepper and let sweat until they are tender. Add the flour and blend well. Slowly add the reserved lobster stock mixing well to prevent lumps.
Bring to a boil and simmer until the stock thickens slightly. Add the potatos and heat until they are hot. Add the heavy cream, and chopped up lobster chucks (about 1/2 inch pieces) heat and add salt and pepper to taste.
Ladle chowder into bowls and top with cheddar cheese and place under broiler until cheese is melted. Serve.