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

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 <

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

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