Lobster chowder with ship's biscuit

Transform Bridlington Bay Lobster into this substantial soup, full of flavour and texture. Easy to make, difficult to resist.

 

What you need to know

Serves: 2
Prep: 15 mins
Cook: 45 mins
Difficulty: Easy

Ingredients

95g cooked lobster, chopped (claw, leg and knuckle work best) 
40g butter
50g onion, diced
30g celery, diced
45g carrot, diced
20g plain flour
50ml white wine
200ml chicken stock
140g potato, diced
1/2 tsp dried thyme
100ml double cream
Salt and black pepper
1 tbsp chopped parsley
1 water biscuit, crushed

Photo by Rob Green

Instructions

  1. Melt the butter in a saucepan, add the onion, celery and carrot and sauté for 3-4 minutes
  2. Reduce the heat to low, add the flour and stir continuously for 3 minutes
  3. Stir in the white wine 
  4. Whisk in the stock until fully incorporated 
  5. Add the potato and simmer for 30 minutes or until softened
  6. Add the thyme and cream and simmer gently for 5 minutes
  7. Season to taste and add the lobster meat
  8. Simmer for 3 minutes
  9. Serve in a bowl, sprinkled with the water biscuit a parsley

Find your next dish