Delicious Lobster Chowder

A Rich and Creamy Lobster Chowder

May 2, 2009 Laura Block-Stewart

Lobster chowder is a rich and satisfying meal for guests, but is also quite easy to prepare.

Maine’s cold rocky coast is an excellent breading ground for lobster. Throughout the year, lobster is in abundance there are numerous ways to serve lobster as an elegant meal. Boiled lobster dipped in butter allows for the opportunity to truly taste the succulent flavor of the shellfish. Another excellent way to serve lobster is a rich, creamy and decadent lobster chowder.

There is nothing like the smell of a good chowder on the stove when it is cold outside. This lobster chowder can be served as either the main dish of elegant meal, as an appetizer, or for just a fancy family dinner. Whether there are guest at the table or not, is guaranteed that all will be impressed with the flavors of this chowder.

Lobster Chowder Recipe

Ingredients

  • 4 oz of celery
  • 4 oz of chopped onion
  • 4 bay leafs
  • 6 oz of lobster stock (or fish stock)
  • 10 oz of water
  • 2 quarts of heavy cream
  • 12 oz of lobster
  • 8 oz of red potatoes (chopped)
  • 8 oz of corn
  • 1 TBS of celery salt
  • ½ TBS of old bay seasoning
  • 1 TBS of sherry
  • 3 TBS of hot sauce (Tapatio)

Directions:

  1. If there isn’t good quality canned lobster at the local store, purchase two to three good sized lobsters, boil them, and when done, set aside to cool for 10 minutes. When cool, crack the lobster and remove the lobster meat. Either discard the shells, or if need be, use the shells to make the lobster stock. Put the lobster meat in a bowl, cover the bowl, and put it in the refrigerator.
  2. In a small pot, place a few cups of water. Bring to a boil. Dice the red potatoes and add the potatoes to the pot. Let the water come back to a boil and cook the potatoes for five minutes. Drain the water and put the potatoes aside.
  3. Prepare a separate pot (a large pot) with 5 cups of water and boil the water. Saute celery and onions until the onions are translucent. Add the 6 oz of lobster stock and 10 oz of water and bring to the boil, then simmer.
  4. Add bay leafs, salt/pepper, corn, red potatoes, and old bay seasoning. Add sherry and hot sauce. Simmer for 25 minutes or until the potatoes are fully cooked.
  5. Add heavy cream and simmer for ten minutes and then thicken with blade roux. Add the lobster. If possible, let sit in the refrigerator for many hours or overnight so that the flavors can meld.

Warm the chowder just prior to serving.

What to Serve With the Chowder

Fresh sourdough bread is an excellent choice for this meal. Heat the bread in the oven at 350 degrees for 15 minutes. Serve the bread hot and the guests will love dipping their crunchy bread in the warm, delicious chowder!

The copyright of the article Delicious Lobster Chowder in Recipes is owned by Laura Block-Stewart. Permission to republish Delicious Lobster Chowder in print or online must be granted by the author in writing.
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