Lobster Chowder

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lb. lobster.
  • 3 tablespoons butter.
  • 2 common crackers, finely pounded.
  • 4 cups milk.
  • 1 slice onion.
  • 1 cup cold water,
  • Salt.
  • Paprika or cayenne.


Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part), and crackers; scald milk with onion, remove onion and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.