Keiths LOBSTER AND SHRIMP CHOWDER

Heres another by Keith. Man he sure has some great recipes. Thanks a bunch for him and all his support.


Lobster & Shrimp chowder

2-3 Lobster tails (frozen or fresh)
1 small onion chopped (save the peals)
4 celery stalks diced (save the ends)
2 bell peppers chopped (save the veins and tops)
1 can of evaporated milk
1-1/2 stick of butter
Salt
Pepper
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon rosemary
4 medium potatoes diced
1 to 1-1/2 pounds of shrimp
4 cups of chicken broth
3-4 table spoons of flower.

Remove lobster meat and the shrimp from their shell, chop lobster in ½” peaces and set a side.

In a large pot with chicken broth, place lobster and shrimp shells, onion, celery and pepper scraps and salt pepper, thyme, rosemary, and bring to a boil.

Lower heat to medium simmer for 30 minuets, drain and save broth.

Place the diced potatoes, celery, peppers, onions, paprika, and 1 stick butter in the pot with the chicken broth, cook until the veggies are tender, add the evaporated milk.In a small pan and melt the remaining butter, add flower a table spoon at a time until the roux is to the thickness you like. A heavy roux for a think chowder andLightly think roux for thin chowder.

Once you have made the roux, place the lobster and shrimp in the pot and cook on medium heat, once the lobster and shrimp are about half way cooked add the roux A little at a time stirring constantly to blend well, if there are any lumps us a whisk to help combine the mixture better. Once the chowder has reached the thickness youLike remove from the heat and let stand for 5 minuets. Sever with your favorite bread.