New Potato-Lobster Chowder

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped bacon - (2 oz)
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
3 cups	711ml	Chopped tomatoes - juice reserved
1 1/2 cups	355ml	Light broth
2 cups	292g / 10oz	Diced red potatoes
1 lb	454g / 16oz	Cooked lobster meat - chopped
1 tablespoon	15ml	Chopped fresh chervil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium soup pot, cook the bacon until crisp, remove with a slotted spoon to drain on paper towels. To the bacon fat, add the onion and celery and cook until tender, about 4 minutes. Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Add the lobster, bacon, chervil, and season with salt and pepper to taste.

This recipe yields 4 entree portions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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