Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Lobster Chowder
  Rhode Island Chowder German Chowder  

Lobster Chowder

2 lb. lobster
4 cups milk
3 tablespoons butter
1 slice onion
2 common crackers, finely pounded
1 cup cold water

Paprika or cayenne

Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.

  Rhode Island Chowder German Chowder  

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