Lobster Chowder
Indulge in the exquisite taste of the sea with this Classic Lobster Chowder. Rich, creamy, and brimming with tender chunks of succulent lobster, this comforting dish is surprisingly simple to prepare. It's the perfect elegant starter or a luxurious main course for a cozy evening.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Unforgettable Flavor: Each spoonful is a harmonious blend of rich cream and sweet, tender lobster.
- Elegantly Simple: Despite its gourmet appeal, this chowder is surprisingly straightforward to prepare.
- Comfort in a Bowl: A truly satisfying and warming dish, perfect for any occasion.
- Customizable: Easily adjust seasonings and thickness to suit your personal preference.
Ingredients
- 30g (2 tablespoons) unsalted butter
- 1 medium onion (approx. 150g), finely chopped
- 2 celery stalks (approx. 100g), diced
- 2 medium carrots (approx. 120g), diced
- 720ml (3 cups) fish or seafood stock
- 240ml (1 cup) heavy cream (35% fat)
- 450g (1 pound) cooked lobster meat, chopped into bite-sized pieces
- 160g (1 cup) corn kernels, fresh or frozen
- 2.5ml (1/2 teaspoon) dried thyme
- Sea salt and freshly ground black pepper, to taste
- Fresh chives, finely chopped, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion, diced celery, and diced carrots. Sauté these aromatic vegetables for approximately 5-7 minutes, stirring occasionally, until they are softened and fragrant but not browned. This step builds the foundational flavor of the chowder.
- Pour in the fish or seafood stock, ensuring it covers the vegetables. Bring the mixture to a gentle simmer, allowing the flavors to meld as the vegetables continue to cook slightly in the liquid.
- Stir in the corn kernels and the dried thyme. The corn adds a touch of sweetness and texture, while the thyme introduces an earthy, herbaceous note that complements the seafood beautifully. Season the mixture generously with sea salt and freshly ground black pepper to taste. Remember, you can always add more later.
- Reduce the heat to low to prevent the cream from curdling, then gradually stir in the heavy cream. Add the chopped, cooked lobster meat, distributing it evenly throughout the chowder. Allow the chowder to cook gently for about 10-12 minutes, just long enough for the flavors to fully meld and the chowder to slightly thicken. Avoid boiling the chowder once the cream and lobster are added to maintain the delicate texture of the lobster and the richness of the cream.
- Taste the chowder and adjust the seasoning as needed, adding more salt, pepper, or even a pinch more thyme if desired. Ladle the hot chowder into bowls and garnish generously with freshly chopped chives before serving. The chives add a vibrant color and a fresh, subtle oniony flavor that brightens the dish.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (approx. 5-7 liter capacity)
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons (for both liquid and dry ingredients)
- Sharp chef's knife and cutting board
- Ladle for serving
- Soup bowls
Essential Success Tips
- Gentle Simmering: When adding cream, always reduce heat to low and avoid bringing to a rolling boil to prevent curdling. A gentle simmer is all that's needed to warm through.
- Pre-cooked Lobster: Ensure your lobster meat is already cooked. Adding raw lobster would require different cooking times and could make the meat tough if overcooked.
- Taste as You Go: Seasoning is key in chowders. Taste frequently and adjust salt, pepper, and thyme to achieve perfect balance.
- Stock Quality: A high-quality fish or seafood stock will make a significant difference in the depth of flavor. If possible, use homemade or a good quality store-bought brand.
- Don't Overcook: Once the lobster is added, you're merely warming it through. Overcooking lobster meat will make it rubbery.
Professional Cooking Secrets
- Infuse the Broth: Before adding other ingredients, gently sauté the lobster shells (if you have them from cooking fresh lobster) with the mirepoix for 5-10 minutes. This deeply infuses the butter and stock with even more intense lobster flavor. Strain them out before adding stock if desired, or leave smaller pieces in for texture.
- A Touch of Sherry: A tablespoon of dry sherry added with the stock can elevate the flavor profile, adding a subtle complexity and warmth that perfectly complements the seafood.
- Potato Thickener (Optional): For a slightly thicker chowder without flour, add 1-2 peeled and diced small potatoes along with the stock. They will break down slightly, naturally thickening the chowder and adding a comforting texture.
Notes
- Storage: Leftover lobster chowder can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or stock if it has thickened too much.
- Variations: For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper for a subtle kick. You can also experiment with different herbs like fresh parsley or tarragon.
- Serving Suggestion: This chowder pairs wonderfully with crusty bread for dipping, or a light green salad to balance the richness.
Frequently Asked Questions
Can I use frozen lobster meat for this chowder?
Yes, you can absolutely use frozen cooked lobster meat. Thaw it completely in the refrigerator overnight before chopping and adding it to the chowder.
What's the best type of stock to use?
A good quality fish or seafood stock is ideal for enhancing the flavor of the lobster. If you can't find it, a light vegetable broth can be used, though the seafood flavor will be less prominent.
How can I make the chowder thicker?
If you prefer a thicker chowder, you can create a simple roux. Melt an additional tablespoon of butter, whisk in a tablespoon of flour, and cook for one minute before adding the stock. Alternatively, add a small diced potato with the stock and let it cook down.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 480, Protein: 35g, Fat: 35g, Carbs: 15g. (Note: Nutritional values can vary based on exact ingredients and portion sizes.)
Allergy Information
Contains dairy (butter, heavy cream) and shellfish (lobster). For a dairy-free version, use plant-based butter and a rich coconut milk or cashew cream, though the flavor profile will change. This recipe is naturally gluten-free.
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