Lobster Chowder

Ingredients

• 1/2 cup unsalted butter
• 1 medium onion, diced
• 3 large russet potatoes, peeled and cubed
• 6 cups lobster broth or cold water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 pounds steamed and shucked lobster, cut into bite-sized pieces
• 3 cans evaporated milk
• 1 teaspoon dried basil
• 1 cup cream

Directions

In a large pot over low heat, melt two tablespoons of butter. Add the onion and cook until soft, about five minutes. Add the potatoes and broth, and bring to a simmer. Season with salt and pepper. Simmer 30 minutes, until the potatoes begin to soften.

While the potatoes are simmering, melt two tablespoons of butter in a large skillet over medium-high heat. Sauté the lobster in batches, about one minute each, adding butter as necessary.

Add the lobster to the potatoes and raise the heat to medium. Add the evaporated milk and basil, adjusting salt and pepper as desired. Cut with cream if the soup is too thick.