Remove and discard the head sac (aka grain sac or stomach (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.
e To make the bouquet garni, use a small piece (apx. 6” square of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.
Yield: Apx. 4-6 servings
Note 1: Chowder may be refrigerated up to two days.
Note 2: Be sure to ready the accompanying blog post to this recipe as it contains additional details, explanation, and tips for making this chowder.
Note 3: Any leftover lobster stock can be labelled and frozen for a future use.