The perfect lobster chowder should "age" at least five hours, so prepare it well ahead of time.
1 1/2 cups/375 ml lobster meat, diced
2 tbsp/25 ml quick cooking rice
1 tsp/5 ml salt
1/4 tsp/1 ml pepper
1/4 tsp/1 ml paprika
1 tbsp/15 ml onion, finely minced
2 cups/500 ml milk
2 cups/500 ml light cream
2 tbsp/25 ml butter
Combine rice, salt, pepper, paprika, onion, milk and cream in a saucepan. Cook over medium heat, sitrring frequently for 10-12 minutes or until the rice softens. Stir in the lobster and butter. Remove from heat, cool and store in the refrigerator. Just before serving, reheat the chowder over medium heat, stirring frequently.