Lobster and Haddock Chowder (makes 6-8 servings)

1/8 lb salt port cut up in 1 inch square slices or 1/8 lb butter or margarine
2 large onions, chopped
1 stalk celery, chopped
1-2 cup diced potatoes
1.5 cups water
1/2 teaspoon seafood seasoning
1 teaspoon parsley flakes
salt and pepper to taste
1 lb diced lobster meat sauteed in butter until golden brown
1 lb haddock fillet
1 can (375 ml) evaporated milk

In a large pot, saute onions and celery in pork fat (or substitutes) until onions are transpaarent.
Add water, potatoes and salt and pepper. Cook until potatoes are tender. Add the haddock fillet. If it is frozen, keep heat on until the haddock is cooked (white).

Meanwhile, saute the lobster meat in a skillet until the lobster meat is golden brown/red orange. Turn off the heat. Add the evaporated milk, stirring the milk and the sauted lobster.

Add the lobster and milk to the potatoes etc. in the pot. Stir to mix. Keep warm, but do not boil.

Note: This can be frozen for later use.

How to cook lobster
Other lobster recipes
Smoked Salmon Salad Appetizer