2 common crackers (or saltine crackers), finely crushed
1 cup (240 ml) cold water
1 Salt, to taste
1 Paprika or cayenne pepper, to taste
Instructions
1. Remove the meat from the lobster shell and cut into small dice, approximately 1/2-inch (1.25 cm) pieces. Reserve the body bones (carcass) and the liver (the green tomalley).
2. In a medium heavy saucepan, cream 2 tablespoons (30 g) of the butter by stirring it vigorously at room temperature until smooth and homogeneous. Add the lobster liver (tomalley) and the finely crushed crackers. Stir to combine into a thick paste.
3. Scald the milk — a technique in which milk is heated just below a simmer, to approximately 180°F (82°C), until small bubbles appear around the edges and steam rises from the surface — with the onion slice in a separate saucepan over medium heat, 5–7 minutes. Remove and discard the onion. Add the hot scalded milk to the butter-cracker mixture and stir until smooth.
4. Place the reserved lobster body bones in a small saucepan with 1 cup (240 ml) cold water. Bring to a simmer over medium heat and cook for 10 minutes, until the broth is lightly colored and fragrant. Strain through a fine-mesh strainer, discarding the solids, and add the strained broth to the milk mixture.
5. Add the lobster meat dice to the chowder base. Heat over medium-low heat, stirring occasionally, for 5–8 minutes, until the chowder is steaming and the lobster meat is heated through and opaque throughout. Do not boil.
6. Stir in the remaining 1 tablespoon (15 g) butter. Season to taste with salt and paprika or cayenne. Serve immediately in warmed bowls.
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