Go Back
Delicious lobster chowder garnished with fresh herbs in a bowl, accompanied by crusty bread and salad.
Alyssa

Lobster Chowder Recipe

Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Appetizers
Cuisine: American
Calories: 351
Ingredients Method Notes

Ingredients
  

  • 10 ounces lobster claw and body meat (frozen or canned)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all purpose flour
  • 2 cups diced potatoes
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups chicken stock (vegetable or seafood stock can be substituted)
  • 2 cups milk
  • 1 teaspoon fresh thyme
  • sea salt and black pepper to taste

Method
 

  1. Soak lobster meat in milk while preparing soup until needed.
  2. Melt butter in a medium saucepan.
  3. Add diced celery, carrots, and onion. Sauté for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
  4. Whisk in stock until fully incorporated.
  5. Remove lobster meat from milk and set aside.
  6. Add milk to the soup, mixing well.
  7. Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes).
  8. Add fresh thyme.
  9. Add sea salt and pepper to taste.
  10. Add lobster and allow to simmer for 7-10 minutes to build the lobster flavor.
  11. Serve and enjoy!

Notes

This chowder is best served warm. Pair with crusty bread and a fresh salad for a complete meal.