Lobster Chowda

My hubby and I were in Boston for a wedding that was held at the Harvard Club of Boston. We were served lobster chowder as a first course. The soup was creamy and the lobster meat was plentiful. Although it tasted a bit like clam chowder to me, the soup was very tasty.

INGREDIENTS (4 servings)

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 potatoes, diced
• 1 cup water
• 2 cups lobster meat, cut up
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1 cup light cream
• 1/4 cup butter

DIRECTIONS

In deep saucepan, saute onion in 2 tablespoons of butter until tender, about 5 minutes. Add potatoes and water. Cover and simmer 10 to 12 minutes or until potatoes are almost tender.

Add remaining ingredients, lobster meat, salt, pepper, milk, cream and 1/4 cup butter, and let it simmer on low (do not boil), for about 10 more minutes until the soup is heated through.

Tomat-Basil Crab Bisque

This tomato-basil crab bisque is quite tasty and satisfying. You can serve it as a first course if you're having a fancy dinner party, or you can have it as a hearty lunch. Make sure you have plenty of French crusty bread to go along with the bisque. This recipe is from epicurious.com.

INGREDIENTS

• 2 tablespoons (1/4 stick) butter
• 10 ounces fresh crabmeat, if available. Canned crab meat can be substituted.
• 1 tomato, seeded, chopped (about 1/2 cup)
• 1/3 cup plus 3 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 1/2 cup all purpose flour
• 1 1/2 cups clam-tomato juice (such as Clamato)
• 1 cup whipping cream
• 1/4 cup ketchup
• 1/4 cup bottled clam juice
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon hot pepper sauce
• 3/4 cup water
• 2 tablespoons fresh lemon juice

Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.

Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.