by Chef Stephen Coe.

Portuguese Lobster Chowder

Yield: 2 gallons. This recipe makes enough for a firehouse filled with first responders. For smaller portions, this recipe can be halved by using two chicken lobsters and two roasted red peppers.
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Ingredients
  

  • 1 pound Gaspar brand chorizo (sliced, diced)
  • 2 medium onions (chopped)
  • 6 cups cubed Sampson Farm red potatoes cut in 1” dice
  • 3 one pound live lobsters cooked, cleaned
  • 1 stick butter
  • 4 teaspoons salt
  • 1 bunch fresh cilantro (minced)
  • 1/2 teaspoon Thai curry powder (Hippy Pilgrim brand)
  • 4 quarts heavy cream
  • 4 ears corn cleaned and shucked
  • 4 tablespoons Cajun seasoning
  • 1/2 cup fresh lime juice
  • 6 cloves garlic
  • 3 roasted red peppers diced
  • 2 tablespoons chipotlein adobo

Instructions
 

  • In a large pot, over medium heat, add butter and sauté onions, garlic, chorizo, and red pepper, until glossy. Add potatoes, corn, and chipotle and continue cooking until it starts to caramelize to the bottom of the pot.
  • Deglaze with sherry, reduce liquid by half.
  • Add lime, Cajun seasoning, cream, and cilantro and adjust seasoning to your liking.
  • Continue cooking until potatoes are cooked through and chowder has naturally thickened.
  • Just before serving, add cooked lobster and serve.

Notes

Made for a team by a team.
For smaller portions: this recipe can be halved by using two chicken lobsters and two roasted red peppers.