Lobster Chowder, a luxurious soup filled with succulent chunks of lobster, makes a really elegant start to a meal. The tradi-tional accompaniment is salted biscuits .x
2 lb. cooked lobster, shell split, claws cracked and grey sac removed
1 oz. butter
4 oz. streaky bacon, diced
1 medium-sized onion, chopped
12 fl. oz. water
16 fl. oz. milk
8 oz. potatoes, peeled and diced
15 fl. oz. double cream
1 tablespoon lemon juice
1 tablespoons Madeira
½ teaspoon Tabasco sauce
½ teaspoon paprika
1 tablespoon chopped fresh mint
Remove the lobster meat from the shell and claws. With a sharp knife chop the lobster meat coarsely. Set aside.
In a large saucepan melt the butter over moderate heat. When the foam subsides, add the bacon and the onion. Cook them, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the water, milk and potatoes.
Increase the heat to high and bring the mixture to the boil. Reduce the heat to low and simmer the mixture for 15 minutes or until the potatoes are tender. Stir in the lobster and the cream. Add the lemon juice, Madeira and Tabasco.
Ladle the soup into bowls. Sprinkle the paprika and mint on top and serve immediately.