RiverPoet's Lobster Chowder
2 large or 3 small stalks celery, sliced thin
3 skinny carrots, sliced thin
2 small potatoes, cut into 1/2-inch pieces
2 cups chicken or vegetable broth
1 tsp parsley
1 tsp basil
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2 lobster tails
4 tbsp butter
1-1/2 tsp smoked paprika
1/2 tsp turmeric
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1 c. half-and-half
Bring the veggies, broth, parsley and basil to a boil in a large saucepan. Simmer 30 minutes, or until veggies are almost soft. Remove from heat.
Cut the lobster into small chunks. Melt the butter in a saute pan, and add the lobster, paprika and turmeric. Saute pieces until opaque - this usually only takes a couple of minutes.
Add the lobster and butter to the veggies. SLOWLY stir in the half-and-half. Turn the heat back on LOW, and slowly heat everything to just barely a simmer. Stir frequently and do not boil.
Once heated through, serve immediately. Serves... theoretically two, or one very hungry person. (Makes two good-sized bowls.)
