New England Lobster Chowder
From the new england section of the united states regional cookbook, chicago culinary arts institute, 1947. for a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Steps
Cook the onion in the fat until translucent and lightly golden.
Strain and reserve the fat , discarding the onion.
To two tablespoons of the fat , add the crushed soda crackers.
Add the hot milk gradually , stirring constantly until smooth.
Add lobster and heat in the top of a double boiler for 20 minutes.
Add seasonings to taste , the remainder of the strained fat and the hot cream.
Serve with chowder crackers.
Ingredients
onion, bacon, soda crackers, milk, lobsters, cream, salt, pepper, cayenne pepper