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SOUP
RECIPE: Lobster and Corn Chowder
1-11oz can of frozen lobster meat
1-lb fish fillets, frozen or fresh
1-tbsp margarine
1-large onion, chopped
2-stalks celery, sliced diagonally
2-cups peeled and diced potatoes
2-cups water
Dash salt and pepper
3-cups milk
1-12oz can corn niblets
Dash paprika
Dash cayenne
Sprinkles of chopped fresh parsley for topping
Thaw lobster meat in fridge overnight
Drain and remove any cartilage; break into chunks and set aside
Partially thaw fillets if frozen
Cut fillets into 1" cubes; set aside
Melt margarine; sauté onions and celery together until tender
Add potatoes, water, salt and pepper
Cover and simmer for 10 minutes or until potatoes are almost tender
Add fish; cover and simmer for 5 minutes until fish turns opaque and flakes easily
Pour in milk
Add lobster, corn, paprika, and cayenne pepper, stirring gently to mix
Heat slowly until hot, but don't boil
Sprinkle each serving with freshly chopped parsley
Makes 6 servings
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