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.
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Recipe adapted from Moveable Feast with Fine Cooking.
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!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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