Goose Hills Lobster ChowderAs I write, several lobster fishing vessels are checking lines of traps here on Port Mouton Bay in Nova Scotia, Canada. The season will be over in about eight weeks. Also happening in our area are the 250th anniversary celebrations of the founding of Liverpool. For the 200th anniversary of Liverpool in 1959, special projects included the Perkins' Hearth Cookbook which contained the following recipe called Goose Hills Lobster Chowder, attributed to well-known citizen, the late Henry Hensey.
1 pound potatoes, diced
1/4 pound onions, minced
1/4 pound butter
10 pounds cooked lobster in shell, or 2 pounds lobster meat, cut into small pieces
1 1/2 quarts milk
1/2 tin evaporated milk
1 teaspoon sugar
Salt and pepper to taste
Put butter and lobster in a frypan and simmer gently until butter is orange in colour. Put potato and onion in pot with enough water to cover and cook until potato is fork tender, then add milk, sugar, lobster, salt and pepper.
