Saffroned Mussel And Lobster Chowder

Name: Saffroned Mussel And Lobster Chowder
Total time: 1 h
Yield: Four servings
Cuisine: new england
Ingredients: 1 small onion, peeled and coarsely chopped; 1 clove garlic, peeled; 3 cups dry white wine; 2 cups clam broth; 1 2-pound lobster; 3 cups water; 3 pounds mussels, well scrubbed; 2 teaspoons butter; 2 leeks, white part only, sliced thinly and rinsed well; 1/4 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 4 plum tomatoes, peeled, cored and cut into small dice; 1 teaspoon saffron threads; 1 teaspoon grated lemon rind; 6 red bliss potatoes, scrubbed and quartered; 3/4 cup minced fresh basil leaves

By Molly O'Neill

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Revisionist Chowder

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1small onion, peeled and coarsely chopped
1clove garlic, peeled
3cups dry white wine
2cups clam broth
12-pound lobster
3cups water
3pounds mussels, well scrubbed
2teaspoons butter
2leeks, white part only, sliced thinly and rinsed well
¼teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste
4plum tomatoes, peeled, cored and cut into small dice
1teaspoon saffron threads
1teaspoon grated lemon rind
6red bliss potatoes, scrubbed and quartered
¾cup minced fresh basil leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the onion, garlic and white wine in a large pot. Bring to a boil. Add the lobster. Cover, reduce heat slightly and steam the lobster for 12 minutes. Remove the lobster. Set aside to cool. Add the water, clam broth and mussels, cover the pot and continue cooking until the mussels begin to open, about 4 minutes. Strain, reserve the broth and set the mussels aside to cool.
Step 2
Melt the butter in a large saucepan over low heat. Add the leeks. Season with salt and pepper. Cook until soft, about 6 minutes. Add the tomatoes, saffron, grated lemon rind and broth. Add the potatoes. Simmer about 15 to 20 minutes.
Step 3
Remove the lobster meat from its shell. Cut the tail meat into small chunks. Carefully slice the claw meat in half lengthwise. Set aside. Take the mussels out of their shells. Add the lobster-tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, about 1 to 2 minutes. Ladle the chowder into 4 warm bowls. Garnish each with half a lobster claw and basil.