A delightful and creamy chowder featuring tender lobster and hearty potatoes, perfect for a comforting meal.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook uniformly.
In a large saucepan, bring 4 cups of water to a boil. Add the diced potatoes and cook until tender, about 15 minutes.
Test the potatoes with a fork to check for doneness.
In a skillet, melt half of the butter over medium heat. Add the chopped onion, celery, and bell pepper, and sauté until softened, about 10 minutes.
Stir occasionally to prevent the vegetables from sticking to the skillet.
Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes to remove the raw flour taste.
Ensure the flour is fully mixed to avoid lumps.
Add the sautéed vegetables to the saucepan with the potatoes. Stir to combine.
Mix gently to avoid breaking the potatoes.
In the same skillet, melt the remaining butter over medium heat. Add the lobster meat and cook, stirring occasionally, for 4 minutes.
Be careful not to overcook the lobster to keep it tender.
Add the cooked lobster to the saucepan. Pour in the evaporated milk and stir gently over medium heat until heated through, about 10 minutes.
Stir occasionally to prevent the milk from scorching.
Serve the chowder hot, garnished with fresh parsley.
Serve with crusty bread for a complete meal.
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