Read Mark Bittman’s Eat column in the New York Times Magazine today for some end-of-summer inspiration. If the season has flown by and lobster has yet to pass your lips, it’s time to right that wrong. Bittman urges us to move beyond just serving them boiled and with butter, and I say why mess with the classic.
But where our interests intersect is at what to do with all the shells when you are done. Give them all a simmer for 15-30 minutes in water with some onion, celery, and carrot. Then the real fun begins. This is a recipe for a salmon chowder adapted from the Joy of Cooking: All About Soups and Stews.
Saute several chopped leeks and some minced garlic in butter until tender. Add some dry vermouth or white wine and as much of the lobster stock as you’d like. Throw in a couple of diced potatoes, and season with salt and thyme. Bring to a boil and then simmer for 10-15 minutes, until the potatoes are tender. Add in some cream and a salmon fillet (large enough for your desired number of portions) and black pepper. Simmer 8-10 minutes, until the salmon is cooked. Break apart the fish into serving sizes and ladle away. If you choose to skip the thyme, garnish with chopped dill.