Canadian Lobster Chowder with Brie and Basil

Servings: 4

Butter

2 tbsp. (30mL)

Yellow flesh potatoes, skin on

1 lb. (900g)

Shallots, diced

Celery, diced

1/2 cup (125mL)

Fresh basil, diced

2 tbsp. (30mL)

Bay leaves

2 leaves

Dijon mustard

1 tbsp. (15mL)

Lobster meat

1 lb. (900g)

Dry white wine

1/2 cup (125mL)

Lobster broth

8 cups (2L)

25% cream

1 cup (250mL)

Wheel of double cream brie, sliced

1 small

Salt and pepper

pinch

Cook half of the potatoes and half of the shallots in 4 cups of the lobster broth until tender, puree and set aside.
In a large pot, sauté the bacon, remaining shallots and the celery in the butter until transparent, then deglaze with the white wine and Dijon mustard.
When the wine has reduced, add the rest of potatoes, the herbs and the rest of the lobster broth.
Bring to a boil, and then reduce heat to a gentle simmer until the potatoes are just fork tender.
When the potatoes are cooked, add the lobster meat, brie and the pureed potato then cook for a further 5 minutes.
Season with the salt and pepper. Stir in the cream and allow to heat through. Adjust the seasoning to taste.

Recipe created by Chef Alain Bosse