Lobster Chowder with Foo-Foo

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.


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


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