Recipe by Aneta
"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!"
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potatoes, cut into 1/2-inch cubes
onion, cut into 1/2-inch pieces
cooked lobster meat, cut into bite-sized pieces
salt and pepper to taste
The chowder was the consistancy of milk. I wanted a thicker chowder so I added potato buds to thicken it. Wow! What a difference. Also, it tastes better on day 2. I am going to use this for Christmas Eve dinner.
Used left over lobster tails from new years eve dinner. ND gets some pretty large potatoes. I used 3. You will need to find something to make the soup thicker. I am a pretty big chowder guy. Flour works well or potato buds. I also added my own spices for taste.
This is good soup. I really wish we got better, fresher, cheaper lobster here but I did find whole/cooked tails on sale which work great for this. I added a pinch of Old Bay too.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandpa Seamone's 'Lobster Chowder'
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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