L'Espailer: Lobster Chowder |
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Lobster Chowder
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 The L'Espailer Lobster Chowder from L'Espailer is sophisticated and elegant just as you would expect from one of Boston's most revered restaurants. L'Espailer provides modern New England-French cuisine, with an emphasis on artisanal and New England ingredients. As Chef/Proprietor Frank McClelland says "the philosophy behind L'Espalier and my cuisine is similar to that which is found in nature; each individual organism depends on another to operate successfully as a whole". For the Lobster Chowder, each ingredient combines to yield a wonderful creamy chowder. Chef McClelland recommends completing the whole by pairing with a glass of 2005 Zusslin, "Vieilles Vignes", Sylvander, Alsace.
Lobster Chowder Serves 8
- .5 lb bacon
- 1 3/4 lb mirepoix (equal combination of onions, carrots and celery), diced
- 1 1/4 lb potatoes
- ¾ c. flour
- 1.5 oz. butter
- 46 oz. clam juice
- 1/2 bunch thyme
- 2 Tbsp. sherry vinegar
- 1 1/2 Tbsp. sherry
- 1/2 c. heavy cream
- 16 lobster knuckles
Cook bacon, reserving the fat. Sweat mirepoix. Add flour and butter, making a light roux. Add clam juice, bunched thyme, sherry vinegar, sherry and cream. Cook potatoes just until done. Fold in pre-cooked lobster knuckles. Remove thyme bunch. Serve.
About L'Espalier
 Opened in 1978, L'Espalier is often credited with being the first independently owned restaurant to bring haute cuisine to Boston. Under the stewardship of Frank McClelland, L'Espalier has consistently been rated one of the top restaurants in Boston's Zagat Survey. L'Espalier offers a 3 course Prix Fixe, 7 course tasting menu (including vegetarian options) and a Chef's tasting menu as well as weekly innovative events including Wine Monday, Cheese Tuesday and Fantasy Tea.
L'Espalier 30 Gloucester Street Boston , MA 02115 T. 617-262-3023 Reservations on-line.
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