"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
Begin by poaching the lobsters in a salty boiling water for five minutes, then cool the lobsters in ice water, and remove all the meat.
In a large, heavy bottom stock pot on medium high heat, add the lobster shells into hot vegetable oil and brown them, crushing the shells with a heavy spoon. After five minutes add the chorizo and half of the vegetables (reserve the other half, with a small cube dice, including all the diced potatoes) that have been medium diced.
Turn the heat down to medium low, and then add the herbs and rice, sauté for another five minutes and then deglaze the bottom of the pot with the brandy and chardonnay. Reduce the liquid by half, and then cover the ingredients of the pan with spring water, simmer for 25 minutes or until a strong flavor has developed, then turn the heat down to low. Add the heavy cream, simmer for another 15 minutes.
In a separate pot, sauté the reserved diced vegetables and the diced potatoes. Once they are tender, add the strained lobster soup and simmer until tender. Then you need to crush all of the ingredients as much as possible, using a potato masher works well. Strain all the shells and vegetables, add the reserved meat of the lobster, season with sea salt and cracked pepper, and serve with a glass of chardonnay.