Lobster Chowder

Lobster Chowder


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Lobster Chowder

This Lobster Chowder is more like a Lobster Bisque. With the lobster meat and fresh corn added it is delicious!


3 Lobster Shells

6 Cups Water

4 Tablespoons Butter

1 Celery Heart

1 Chopped Carrot

2 Sliced Leeks

1 Chopped Onion

2 Tablespoons Flour

1 ½ Cups Heavy Cream

½ Teaspoon Sea Salt

1/8 Teaspoon Cayenne

1 Cup Fresh Cooked Corn

½ Cup Lobster Meat

2 Tablespoons Chopped Flat Leaved Parsley

To make the lobster stock you will need to crack the lobster shells up a bit and throw them into a food processor a few pieces at a time. Pulse them until they break up into small pieces. Put the shells into a pot and cover with water. Cook over a medium heat for 30 minutes. Strain so that you have no remaining shells. This should give you about 4 ½ cups lobster stock.

In a heavy saucepan melt the butter and sauté the celery heart, carrot, leeks and onion for 5 minutes. Do not overcook these vegetables. Stir in the flour and cook for 1 minute constantly stirring. Now add the lobster broth and whisk until smooth. Gently cook for 20 minutes over a low heat until the vegetables are tender. Remove the mixture and put into the food processor and puree. Return to the saucepan and add the cream. Stir. Add the salt and cayenne and stir. Finally add the corn and lobster meat and cook for 1 minute longer. Remove from heat and ladle equal amounts into 4 warm bowls. Sprinkle with the chopped flat-leaved parsley. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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