Servings: 6 to 8
To keep the lobster meat tender it is steamed for only 6 minutes, long enough to be able to remove the meat form the shells. The chopped lobster will finish cooking in the final reheat of the chowder.
Recipe adapted from Moveable Feast with Fine Cooking.
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An easy and Superb way of serving lobster when the weather is cold. Have a great bread, French baguette,Ciabatta, crusty rolls, heated in the oven and a full bodied wine!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
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