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Lobsters

Lobster Fishing is an important industry in several of our coastal communities. Above is Helen M II, a member of the Hunts Point fleet harvesting the crustaceans in Port Mouton Bay. (Photo by Barry Mouzar)

Chowder made from freshly harvested Port Mouton Bay lobsters. (Photo by Barry Mouzar)

Lobster Chowder
(The following recipe is Goose Hills Lobster Chowder, attributed to the late Henry Hensey. His recipe appeared in the Perkins’ Hearth Cook Book, published to commemorate Liverpool’s bicentennial in 1959, and to honor the memory of Simeon Perkins.)

1 pound potatoes, diced
1/4 pound onions, minced
1/4 pound butter
10 pounds cooked lobster in shell, or 2 pounds lobster meat, cut into small pieces.
1 1/2 quarts milk
1/2 tin evaporated milk
1 teaspoon sugar
Salt and pepper to taste
Put butter and lobster in a frypan and simmer gently until butter is orange in colour. Put potato and onion in pot with enough water to cover and cook until potato is fork tender, then add milk, sugar, lobster, salt and pepper.
 

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