Lobster Chowder with Foo-Foo

Name: Lobster Chowder with Foo-Foo
Yield: Serves 6 to 8
Cuisine: Jamaica
Ingredients: 6 chopped spring onions using green and white parts; 2 medium scraped and chopped carrots; 2½ pints rich fish stock; Salt; 6 whole peppercorns; 2 teaspoons sweet paprika; 3 tablespoons tomato paste; 2 tablespoons finely chopped parsley; 4 tablespoons brandy; ½ pint coconut cream; 2 tablespoons plain flour; 1 oz. unsalted butter; 4 1-lb. rock lobsters, or lobsters, or use frozen rock lobster tails; 6 tablespoons coconut, or vegetable, oil; Foo-Foo Balls for garnish; 3 tablespoons Madeira

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Botanist, columnist and cookbook author, Dr Alex D. Hawkes, a friend who now lives and works in Jamaica, was kind enough to let me have his favourite Jamaican Lobster Chowder recipe.

The lobsters are, of course, Jamaican crawfish or crayfish, better known here as rock or spiny lobsters.

Ingredients

4 1-lb. rock lobsters, or lobsters, or use frozen rock lobster tails
6 tablespoons <

Americas
Jamaica
Pescatarian
Caribbean
Soup

Method

Cut the lobsters in halves, lengthwise. Heat the oil in a large saucepan and add the lobster halves. Sauté, stirring constantly, until the shells turn red. Drain off and discard the oil. Add the fish stock, spring onions, carrots, parsley, paprika, tomato paste, salt to taste, and peppercorns.

Cover and simmer gently for 10 minutes. Remove the lobsters, and, when they are cool enough to