6 1 lb maine Lobsters
1 large leek, Trimmed and chopped
2 celery stalks, Chopped
2 cups Chopped Tomato
1-1/2 gallons of spring water
1 tablespoon Fresh Thyme
1 teaspoon Fresh sage
1 bottle Pale dry ale (Sam Adams works great)
8 strips bacon minced
1/2 cup yellow onion minced
1/2 cup red onion minced
2 spring onions chopped (save for topping)
3/4 cup flour
4 cups red potatos cooked and diced 1/4 inch
3 cups heavy cream
2 cups sharp cheddar cheese shredded
Salt and Pepper to taste
In a large pot bring the water to a boil. Add the veggies and ale. Simmer 15 mins. Add the lobster and boil for 15 mins. Remove the lobster. Remove the meat from the tail, claws, knuckles, amd set aside.
Add the shells to the reserve liquid and simmer until it is reduce to 1 gal strain and keep hot. (I also have taken the shell from the tail and add 1/2 cup of the stock to a blender and proccessed until the shell was liquidfied, and add that back into the stock for a richer lobster stock.) When straining use cheese cloth. Discard the shells.
In a large heavy pot, melt the butter, then add the bacon and slowly brown. Add the onions and celery and let sweat until veggies are tender. Add the flour and blend well. Slowly add the hot lobster stock mixing well to prevent lumps.
Bring to a slow boil and simmer until slightly thickened. Add the potatos and heatthoroughly. Add the heavy cream. Chop the lobster into small pieces (1/4 to 1/2 inch) and add to the chowder, adjust the seasonings.
When serving ladle the chowder into bowls and top with the cheddar cheese and a little spring onion, and place under a broiler until the cheese get a brown spot or two on it.
NOTE:
I have also been know to decorate with a little old bay seasoning around the edge of the plate. If you do not have old bay seasonings at your grocers let me know and I will send you a recipe to make it at home. Also if you find the lobster broth is not strong enough for you, you may have to add a little lobster base.