Recipes

Cape Cod Local Chowder And Portuguese Chorizo Recipe

Cape Cod Local Chowder And Portuguese Chorizo Recipe
4 from 1 ratings
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"As the price of lobster can be more on the expensive side, this recipe aims to utilize the entire lobster, including the shell for a flavorful stock that serves as the base for this winter chowder. The recipe takes the lobster, a very special ingredient, and makes it approachable by all" — Executive Chef Daniel Kenney, Sea Crest Beach Hotel
Servings
4
servings
Ingredients
  • sea salt
  • 3 one-pound cape water lobsters
  • vegetable oil
  • 3 yukon gold potatoes
  • 1 large white onion
  • 4 ounce diced portuguese chorizo
  • 1 piece celery root
  • 7 garlic cloves
  • 5 plum tomatoes
  • 1 bunch celery
  • 2 carrots
  • 1 cup brandy
  • 5 plum tomatoes
  • 1 bunch fresh tarragon
  • 3 fresh bay leaves
  • 1 bunch fresh thyme
  • 3 tablespoon arborio rice
  • 7 cloves garlic
  • 1 cup chardonnay
  • 1/2 quart heavy cream
  • 1/4 pound unsalted butter
  • cracked black pepper
Directions
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