Lobster with New England Chowder Sauce


1 gallon water
1/4 tbs kosher salt
1/2 tsp white wine
3 star anise
2 cups mirepoix ( onions, carrots, celery and leeks)
2 cups mirepoix ( onions, carrots, celery and leeks)
1 large bowl ice water
This is the appetizer that was featured at the Presidential Inauguration Luncheon for Barack Obama.
  • 1/4 cup minced shallot
  • 1 tbs minced garlic
  • 1 cup white wine
  • 2 cups canned clam juice
  • 20 little neck clams, rinsed in cold water
  • 2 cups heavy cream
  • 1/2 tbs canola oil
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup peeled and diced  Yukon gold potato
  • 1 cup diced leek
  • 1/2 cup diced onion
  • pinch kosher salt
  • pinch of black pepper
  • 1/4 cup tarragon, chopped at the last minute
For the steamed lobster tails:
  • Combine the water, salt, white wine, star anise, and mirepoix in an 8 quart pot and bring to a boil.
  • Place lobster tails in another 8 quart pot and carefully pour boiling liquid over the lobster tails.
  • Allow to steam for approximately 6 minutes.
  • Remove the tails from the liquid and put in the ice water for 5 minutes to stop the cooking process. Remove the tails from the ice and begin to remove lobster meat from the shell.
  • Cut each lobster tail into 6 large pieces, place in an oven safe dish and add 2 tbs of water to the dish. Cover with a lid or foil and refrigerate until ready to serve.
  • Reheat lobster at time of serving by placing in a 170 degree oven for 15 minutes.
For the Clam chowder sauce:
  • Combine the shallot, garlic, white wine and clam juice in a bowl.
  • Place a large heavy bottom pot on high heat  for 3-4 minutes.
  • Carefully place clams in bottom of pot. Pour shallot liquid over the clams quickly and cover with lid. The clams will begin to open after a few minutes.
  • Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool. Reserve shallot liquid.
  • Remove the clams form their shells and roughly chop. These will be added to the sauce at the last minute.
  • Strain the shallot liquid and place into a clean sauce pan on medium heat to reduce by half. (roughly 1 quart.
  • In a separate sauce pan, saute the diced vegetable in the canola oil with a pinch of salt and pepper for 3-4 minutes using medium heat.
  • Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to a simmer and allow the sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
  • Add the chopped clams and chopped tarragon to the sauce.
  • Divide the lobster pieces among 4 attractive serving bowls and spoon the sauce over.




25 min


15 min


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