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Mamma's Recipes

Mamma's Recipes website is dedicated to my mother Erma Demory. She was a Great cook! We have included many recipes submitted to me by my sisters Linda, and Diane, plus visitors, relatives and friends. If you would like to contribute your Favorite Recipe just email us CyberMall@demorys.com Enjoy!
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Mamma's Recipes
at Demorys.com

Soups
Asparagus Soup MarseillesAsparagus-Leek SoupCheddar Potato Soup with BaconChiliCorn And Lobster ChowderCream of CrabFishing Bay ChowderItalian Tomato BisqueItalian Wedding SoupLobster Bisque RecipeMatzoh Ball SoupMinestronePotato Soup IQuick Lobster BisqueSpicy Maryland Crab SoupTen-Minute Crab BisqueTomato-Basil-Mozzarella SoupVenus de Milo  Seafood ChowderVenus de Milo Lobster BisqueWhite Lobster Chili
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Asparagus Soup Marseilles Printer-Friendly Version Back to top
Description Asparagus Soup Marseilles
Ingredients 1 pound asparagus spears

1/2 cup water

2 1/2 cups milk

1 teaspoon dried onion flakes

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon CROSSE & BLACKWELL® Capers

1/8 teaspoon pepper

1 egg, chopped
Instructions Chop asparagus spears and cook in water until tender, about 5 minutes; drain. In a blender or food processor, combine the asparagus with milk, dried onion flakes, salt, dry mustard, capers, and pepper. Process until smooth. Heat to serving temperature and garnish with chopped, hard-boiled egg.
Makes 4 servings.

 
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Asparagus-Leek Soup Printer-Friendly Version Back to top
Description with Creme Fraiche and Chives
Ingredients Creme fraiche can be found in some supermarkets and most specialty foods stores. But just in case you cannot find it, here's a simple recipe for making your own. Offer a crisp and clean French white wine with the soup, such as a Chablis.

For Creme Fraiche:
1 1/2 cups heavy or whipping cream
1/2 cup sour cream

For Soup:
1/4 cup (1/2 stick) unsalted butter
4 cups chopped leeks
(white and pale green parts only; from about 2 large leeks)
3 pounds asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
6 1/2 cups reduced-sodium chicken broth
3 tablespoons chopped chives
Instructions FOR CREME FRAICHE: Whisk cream and sour cream in small bowl to blend. Cover and let stand in warm part of kitchen until thickened, at least 5 hours or overnight. Refrigerate.

FOR SOUP: Melt butter in heavy large deep-sided nonreactive pot over medium heat. Add leeks and saute until softened, about 5 minutes. Add asparagus and saute 2 minutes. Add broth and 1 teaspoon salt. Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.

Using hand held blender, puree soup in pot. Alternately, working in batches, puree soup in food processor, blender, or food mill. Return soup to same pot. Stir in 1 cup creme fraiche. Season to taste with salt. If serving immediately, reheat soup a few minutes if necessary.

DO-AHEAD TIP: Creme fraiche can be made 1 week ahead. Keep refrigerated. Soup can be prepared 2 days ahead. Cool. Cover and refrigerate. Stir over medium heat until heated through before serving.

Ladle soup into 8 soup bowls. Garnish each with a dollop of remaining creme fraiche. Sprinkle with chives.

Recipe created exclusively for Cooking.com by Betty Rosbottom.

 
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Cheddar Potato Soup with Bacon Printer-Friendly Version Back to top
Description Cheddar Potato Soup with Bacon
Ingredients 4 bacon slices, diced
1 large onion, chopped
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
4 cups chicken broth
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup dry white wine
2 cups grated sharp Cheddar cheese
Instructions Cook bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
Cook onion in reserved fat over moderate heat, stirring occasionally, until softened.
Add the flour, cook for 1 minute stirring constantly and then add the chicken broth, potatoes, salt and pepper.
Bring to a boil, reduce heat and simmer about 10 minutes, or until potatoes are just tender.
Add wine and simmer 1 minute. Reduce heat to low and gradually stir in cheese (do not let boil).
To serve, ladle soup into individual bowls and sprinkle with bacon.

Makes about 6 cups.

 
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Chili Printer-Friendly Version Back to top
Description CROCKPOT CHILI (Linda Demory Dixon)
Ingredients 1 small can kidney beans (drained)
1 qt. canned tomatoes (drained)
2 lbs. ground beef, browned and drained
1 med. onion chopped
1 tsp garlic powder
3 tbsp chile powder
1 tsp ground cumin
Instructions Place all ingredients in crockpot. Mix well. Cover and cook: low, 8-10 hours; high 5-6 hours. Stir several times during cooking. Double for large crowd.
Serve with corn bread. Top with shredded cheese, sour cream or whatever you like.

 
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Corn And Lobster Chowder Printer-Friendly Version Back to top
Description Corn And Lobster Chowder
Ingredients 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound
freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds),
thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives
Instructions If using thawed frozen lobster tails, cook in pot of boiling
water until almost cooked through, about 6 minutes. Drain.
Cool. Using kitchen shears, cut lobster shells open. Remove
lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until
almost smooth.

Sauté bacon in large pot over medium heat until crisp, about
5 minutes. Transfer bacon to paper towels.

Pour off and discard all but 3 tablespoons drippings from
pot. Add onions to pot; sauté until light golden, about 5
minutes. Add remaining 4 cups corn; sauté 3 minutes.

Add carrots, celery, and cayenne; sauté until vegetables
soften slightly, about 5 minutes. Add clam juice and 1 3/4
cups broth; simmer 10 minutes.

Stir in corn puree and whipping cream; simmer 5 minutes.
Season with salt and pepper. (Lobster, bacon, and soup can
be prepared 1 day ahead. Cover and chill lobster and bacon
separately.

Cool soup slightly; chill uncovered until cold, then cover
and keep chilled. Bring bacon to room temperature and bring
soup to simmer before continuing.) Remove soup from heat;
stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add
lobster meat and sauté just until heated through, about 2
minutes. Ladle soup into bowls.

Garnish each serving with lobster pieces, bacon, and chives
and serve.

 
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Cream of Crab Printer-Friendly Version Back to top
Description CREAM OF CRAB SOUP (Erma "Mamma" Demory)
Ingredients 1 lb fresh backfin crabmeat
1/4 cup or 1/2 stick butter
1/3 cup flour
1 cup chicken broth
1/4 tsp pepper
5 cups milk
1 tbs Old Bay Seasoning
salt to taste
Instructions Remove cartilage from crabmeat. Melt butter in 3 quart saucepan. Blend flour and stir till smooth. Slowly stir in chicken broth and pepper, and simmer 2 minutes. Add milk and cook slowly, stirring constantly until thickened. DO NOT BOIL. Add crabmeat to mixture. Stir and serve. Makes about 10 cups. A pinch of red pepper can be added.

 
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Fishing Bay Chowder Printer-Friendly Version Back to top
Description Fishing Bay Chowder
Ingredients 6 strips of bacon
2 cups cooked dices potatoes
1 cup chopped onions
2 lbs skinless fish cut into bite size pieces
1 quart milk
1 teaspoon Old Bay® seafood seasoning
1/4 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped parsley
Instructions In a four quart sauce pan cook bacon until crisp. Remove bacon from pan and break into pieces. Drain most, but not all fat from pan. Add onions to pan and cook until tender (do not brown). Add fish and enough water to just cover the fish. Cover pan and simmer for about 12 minutes or until fish is cooked. Add potatoes then slowly stir in the milk. Add the remaining ingredients including the bacon pieces and cook over low heat until thouroughly heated. It is important to prevent this chowder form reaching a boil. If this happens, you might as well go to Mickey Dees for a fillet o' fish cause you won't be eatin' this dish. Serve as an appetizer or as the main cousre with oyster crackers and a garden salad. Yum, yum!

 
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Italian Tomato Bisque Printer-Friendly Version Back to top
Description Italian Tomato Bisque
Ingredients This savory soup is perfect to serve in the winter when fresh tomatoes taste more like styrofoam than the tomatoes we adored in the late summer. Fresh summer tomatoes can be used in season if desired. The mixture of herbs and spices is reminiscent of a sunny day in Italy, making the soup even more welcome during the winter and early spring.

2 tablespoons olive oil
5 tablespoons butter, divided
2 medium minced onions
5 minced garlic cloves
6 chopped celery stalks
1 bay leaf
1 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried thyme
1/2 teaspoon crumbled dried oregano
1/2 teaspoon fennel seed
28 ounces canned tomatoes with juice, diced
6 ounces tomato paste
1 tablespoon sugar
3 tablespoons flour
1 quart heavy cream, warmed
Salt
Pepper
Instructions Melt 2 tablespoons butter and olive oil together in a large heavy saucepan over medium heat. Add the onions and sauté until translucent and soft. Add the garlic and celery and cook for three minutes, or until the garlic is aromatic. Add the spices, tomatoes with liquid, tomato paste, and sugar. Bring to a boil, stirring constantly, then reduce the heat, cover, and simmer for 30 minutes. While the tomato mixture is cooking, melt the remaining 3 tablespoons butter in a medium heavy saucepan, but do not brown. Whisk in the flour and cook until a thick, pale brown paste forms. Pour in the heated heavy cream all at once and whisk until smooth. Cook for 20 minutes over low heat, stirring occasionally. Pour through a mesh strainer into the tomato mixture. Stir well. Taste and add salt and pepper to taste. Cover and simmer for at least 15 minutes, stirring occasionally, or until ready to serve. Ladle into bowls and serve hot.

Makes 6 servings.

 
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Italian Wedding Soup Printer-Friendly Version Back to top
Description Italian Wedding Soup
Ingredients Zuppa maritata
Naples - Campania
Preparation - Medium
Serves 4 - 6



1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese
Instructions COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands.

PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (Optionally, you can sauté the meatballs in olive oil until brown and procede with next paragraph, or bring your chicken stock to a boil, add the meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve)

ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve

 
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Lobster Bisque Recipe Printer-Friendly Version Back to top
Description Lobster Bisque Recipe
Ingredients 2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste
Instructions Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

 
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Matzoh Ball Soup Printer-Friendly Version Back to top
Description Matzoh Ball Soup
Ingredients Passover just wouldn't be Passover without Matzoh Ball Soup for many families. These matzoh balls are light, fluffy, tasty, and easy to make. For more flavorful Matzoh balls, add a few tablespoons minced carrot, a minced garlic clove, minced chives, or chopped fresh parsley to taste to the matzoh ball mixture and use a flavorful stock.

3 eggs, separated
1/2 teaspoon salt
3 tablespoons chicken fat at room temperature
3 tablespoons hot chicken broth
3/4 cup matzoh meal
2 quarts water
9 cups homemade chicken stock or soup
Instructions Beat the yolks with the salt in a large bowl until thick and yellow colored. Mix in the chicken fat and chicken broth until well mixed. In a separate bowl with clean beaters, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites gently into the egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the mixture for at least 1 hour. Place the water on to boil and once boiling, salt generously. With wet hands, roll the matzoh mixture into small walnut sized balls and drop one by one into the boiling water. Do not make the matzoh balls too large, as they will expand generously upon cooking. Cover and cook for 30 minutes. Bring the homemade chicken stock or soup to a boil, and then, using a slotted spoon, transfer the matzoh balls to the chicken soup. Simmer for 15 minutes, and then serve hot.

Makes 12 servings

 
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Minestrone Printer-Friendly Version Back to top
Description Minestrone Soup (Ruth Danner) Minestroni
Ingredients 1 lb. ground beef
1 medium onion, chopped
2 8 oz. cans tomato sauce
2 1/2 cups water
1 tsp. sugar
1 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper
1 cup sliced carrots
1 16 oz. can lima beans with liquid
1/2 cup uncooked macaroni
1/4 tsp. oregano
1/2 tsp. parsley
Instructions In a soup pot, brown beef and onion. Drain fat. Add remaining ingredients.
Bring to a boil. Then lower heat, cover and simmer for 30 minutes

 
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Potato Soup I Printer-Friendly Version Back to top
Description Potato Soup I
Ingredients 6 medium potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/4 cup butter
3 cups water
1 tablespoon chicken base
1 teaspoon salt
3 cups milk
1/4 cup all-purpose flour
Freshly ground black pepper to taste
2 tablespoons snipped fresh flat-leaf parsley (or 1 tablespoon dried)
Instructions In a Dutch oven, melt butter over medium heat; add onion and cook until softened. Add water, chicken base, salt and potatoes; bring to a boil. Cover slightly and simmer for 15 minutes or until potatoes are tender.
Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and bring to boil. Cook until thickened and bubbly. Remove from heat stir in parsley and season to taste with salt, if needed, and pepper.
Serves 4 to 6.

 
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Quick Lobster Bisque Printer-Friendly Version Back to top
Description Quick Lobster Bisque
Ingredients Any dish with lobster is sure to impress. The fact that it is so easy to prepare, makes it a treat not only to the palate but also for the chef.

1 can (10 3/4-oz) cream of mushroom soup

1 can (10 3/4-oz) cream of asparagus soup

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups lobster tails, cooked

1/2 cup sherry

1/4 cup green onion, chopped
Instructions In a saucepan, blend together cream of mushroom soup, cream of asparagus soup and cream. Stir in milk, Italian seasoning, salt and pepper. Cook over low heat for 10 minutes, stirring occasionally.
Add lobster tails and let them warm-up before adding sherry; sprinkle with green onions.
Remove from heat and serve hot.
Makes 6 servings.

 
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Spicy Maryland Crab Soup Printer-Friendly Version Back to top
Description Spicy Maryland Crab Soup
Ingredients Spicy Crab Soup
1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)
Instructions Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.


 
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Ten-Minute Crab Bisque Printer-Friendly Version Back to top
Description Ten-Minute Crab Bisque
Ingredients 10 ounces frozen mixed vegetables

10 3/4 ounces cheddar cheese soup

10 3/4 ounces cream of mushroom soup

4 cups half and half

3 tablespoons sherry

1 teaspoon CROSSE & BLACKWELL Worcestershire Sauce

8 ounces crabs

1/4 cup canned clams

1 tomato, chopped
Instructions Cook frozen mixed vegetables according to the package directions; drain.
In a saucepan combine cheddar cheese soup, cream of mushroom soup, half and half, sherry, and Worcestershire sauce. Mix well and bring to a simmer, stirring frequently. Stir in the vegetables, crab, canned clams, chopped tomato, and butter. Heat to serving temperature.
Makes 6 servings.

 
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Tomato-Basil-Mozzarella Soup Printer-Friendly Version Back to top
Description Tomato-Basil-Mozzarella Soup
Ingredients The classic combination of ingredients in a bowl of soup. We suggest serving crispy bread slices with a touch of butter along with this simmering sensation.

46 fluid ounces tomato juice

2 MAGGI® Chicken Bouillon Cubes

14 1/2 ounces NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons butter

2 tablespoons flour

2 tablespoons basil

3 cups tomatoes, chopped

1/4 teaspoon lemon pepper

8 ounces mozzarella cheese, grated
Instructions In a non-stick saucepan, bring tomato juice, chicken bouillon cubes, and evaporated milk to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
Melt butter in a small saucepan and stir in flour until smooth. Add to the soup and simmer for 10 minutes, stirring often. Stir in basil, chopped tomatoes, and lemon pepper. Simmer for 2 minutes then stir in grated mozzarella cheese. Simmer over low heat, stirring, until the cheese melts.
Makes 10 servings.


 
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Venus de Milo Seafood Chowder Printer-Friendly Version Back to top
Description Venus de Milo Seafood Chowder
Ingredients This recipe is also a first place winner at the Newport, Rhode Island Chowder Festival

Preparation Time: Approx. 90 minutes

Servings: About 2? quarts or 12 servings

Ingredients

2 cups 1/2 inch dices potatoes

1 cup lobster meat (about 8 ounces)

1 cup small sea scallops (about 8 ounces)

1 cup small gulf shrimp (about 8 ounces)

3 1/2 cups clam juice

4 oz. butter

1/2 cup flour

1/4 cup minced onion

1/4 cup minced celery

1 cup tomato puree

2 tablespoons minced garlic

2 1/2 cups light cream

salt as needed

2 teaspoons ground black pepper

3 bay leaves
Instructions Method

Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks.

Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer.

Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning.

Serve at once with oyster crackers.

 
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Venus de Milo Lobster Bisque Printer-Friendly Version Back to top
Description Venus de Milo Lobster Bisque
Ingredients Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup."

1 each 2 pound live lobster cull
1/4 pound butter
3/4 cup all-purpose flour
1/4 cup chopped onions
3/4 cup tomato puree
1 tablespoon lemon juice
2 cubes chicken bouillon
8 peppercorns
3 ribs of celery
2 teaspoons salt
1 tablespoon sugar
1 teaspoon white pepper
1 teaspoon Lea & Perrins
1 tablespoon A1 Steak Sauce
1 pint light cream
Instructions In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock a 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

Servings: About 1/2 gallon or 8 servings

Preparation Time: Approx. 90 minutes

 
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White Lobster Chili Printer-Friendly Version Back to top
Description White Lobster Chili
Ingredients 2 tbsp olive oil
2 small "chicken" lobsters
1 onion
4 stalks celery
1 carrot
1 bay leaf
2 cups great northern beans
2 tablespoons chili powder
2 cloves garlic
1 tsp ground cumin
1/2 cup heavy cream
1 tablespoon chopped fresh cilantro
salt
cracked pepper
Instructions Dice half the onion, celery and carrot into large pieces,
place in a 6 quart or larger saucepan or stock pot with the
bay leaf, peppercorns and 3 quarts of water and bring to a
boil.

Put lobster into pot and boil for 15 minutes, remove the
lobsters, strain the broth and set aside.

Fine dice remaining onion, celery and carrot.

Heat the pan and olive oil over medium heat and sauté the
onion, celery and carrot until translucent, add garlic and
sauté a bit more.

Add water, chili powder, cumin and white beans and cook
until beans are done, about 45 minutes.

Remove lobster from shell, rough chop and add to soup.

Finish with cream and cilantro and season with salt and
pepper.