0 Ratings
Recipe courtesy of Chef Tyler J Gallant
- 8 Servings +
5 large PEI potatoes peeled and diced
1 large Spanish onion diced
6 Macintosh apples peeled and diced
3 cloves garlic minced
2 tbsp butter
0.50 litre whipping cream
1 cup Double Hill cider
1 lb cooked and shelled lobster meat
3 tbsp chopped flat leaf Parsley
Salt and pepper to taste
Combine the butter, onion and garlic in a large pot and stir using a wooden spoon over low heat until onions become translucent
Add Double Hill Cider, whipping cream, and potatoes to the pot, bring to a gentle simmer while stirring every few minutes
When the potatoes are tender and almost cooked add the diced apple and continue to simmer until both potatoes and apples are soft and mash easily under a fork
Season with salt and pepper to taste (a healthy pinch of each)
Add the lobster meat and parsley and ladle into soup bowls
Enjoy!
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