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🍽️ Creamy Lobster Fish Chowder

373 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 0.5 stalk leek
• 2 lobster (approx. 500 g each)
• 400 g waxy potatoes
• 1 onion
• 400 g celeriac
• 2 tbsp butter
• 2 tbsp flour
• 150 ml milk
• 1 bay leaf
• 4 sprigs thyme
• 60 g baguette (or white bread)
• 2 tomatoes
• 200 g cod fillet
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Wash the onion, carrot, and leek. Peel the carrot and clean the leek.
2. 2. Place the vegetables in a large pot with about 3 liters of water.
3. 3. Bring the water to a boil.
4. 4. Let the vegetables simmer for about 10 minutes.
5. 5. Add the lobster head-first into the broth.
6. 6. Cook the lobster for another 10 minutes.
7. 7. Remove the lobster from the pot and let it cool.
8. 8. Separate the claws with legs and the tail from the body.
9. 9. Extract the lobster meat from the shells.
10. 10. Cut the meat into bite-sized pieces.
11. 11. Strain the broth through a sieve.
12. 12. Measure out about 1 liter of the clear broth.
13. 13. Peel the potatoes, onion, and celery.
14. 14. Wash the vegetables and cut them into small cubes.
15. 15. Melt butter in a pot and sauté the vegetables until translucent.
16. 16. Stir flour into the vegetables.
17. 17. Deglaze the mixture with the prepared broth.
18. 18. Pour in the milk.
19. 19. Add the bay leaf and thyme.
20. 20. Season the soup with salt and pepper.
21. 21. Let the soup simmer gently for about 20 minutes.
22. 22. Stir occasionally.
23. 23. Add more broth if necessary.
24. 24. Slice the bread into very thin slices.
25. 25. Toast the bread slices in a hot pan without fat until golden brown.
26. 26. Remove the bread and let it cool.
27. 27. Pour boiling water over the tomatoes.
28. 28. Shock the tomatoes with cold water.
29. 29. Quarter the tomatoes and remove the core.
30. 30. Dice the tomatoes finely.
31. 31. Rinse the cod and pat it dry.
32. 32. Cut the cod into bite-sized cubes.
33. 33. Add the tomatoes, cod, and lobster meat to the soup.
34. 34. Let the ingredients heat through and cook for a few minutes.
35. 35. Season the soup with salt, pepper, and nutmeg.
36. 36. Remove the bay leaf and thyme.
37. 37. Ladle the soup onto deep plates.
38. 38. Sprinkle the soup with parsley.
39. 39. Crumble the toasted bread over the soup.
40. 40. Serve the chowder immediately.

Nutrition per serving

• kcal: 373
• Protein: 29 g · Fett/Fat: 10 g · Carbs: 39 g