Lobster Chowder
Indulge in the unparalleled richness of a classic Lobster Chowder, a truly decadent and comforting bowl that speaks of sophistication and warmth. This recipe highlights the sweet, tender essence of lobster, enveloped in a creamy, savory broth brimming with fresh vegetables. It's an elegant dish perfect for special occasions or whenever you crave a taste of the sea's finest bounty.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A truly luxurious and comforting meal, perfect for special occasions or an indulgent weeknight.
- Highlights the sweet, delicate flavor of fresh lobster in a rich, velvety broth.
- Surprisingly simple to prepare, bringing gourmet dining right into your home kitchen.
- Packed with fresh vegetables and succulent seafood, offering a balanced and satisfying experience.
Ingredients
- 30 grams (2 tablespoons) unsalted butter
- 1 medium onion (approximately 150g), finely chopped
- 2 stalks celery (approximately 100g), diced
- 2 medium carrots (approximately 120g), diced
- 700 milliliters (3 cups) high-quality fish or seafood stock
- 240 milliliters (1 cup) heavy cream (35% fat)
- 450 grams (1 pound) cooked lobster meat, roughly chopped into bite-sized pieces
- 160 grams (1 cup) corn kernels (fresh or frozen, thawed)
- 2.5 milliliters (1/2 teaspoon) dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Sauté the Vegetables. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it shimmers. Add the finely chopped onion, diced celery, and diced carrots. Cook these aromatic vegetables for approximately 5 to 7 minutes, stirring occasionally, until they have softened and become translucent, releasing their sweet fragrances into the pot. This step builds the foundational flavor of your chowder.
- Add the Stock. Carefully pour in the fish or seafood stock, ensuring you scrape up any flavorful bits from the bottom of the pot. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes, giving the vegetables a chance to tenderize further and infuse the stock with their essence.
- Add the Corn and Seasonings. Stir in the corn kernels and the dried thyme. The corn adds a delightful sweetness and texture that complements the lobster beautifully. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed; remember, you can always add more, but you can't take it away.
- Incorporate the Cream and Lobster. Reduce the heat to low to prevent the cream from scorching. Gently stir in the heavy cream, allowing it to warm through without boiling. Then, carefully fold in the chopped cooked lobster meat. It's crucial not to overcook the lobster at this stage, as it's already cooked. Just allow it to warm through for about 5 to 10 minutes, letting the flavors meld together beautifully and the chowder to slightly thicken to a luxurious consistency.
- Adjust and Serve. Before serving, taste the chowder once more and make any final adjustments to the seasoning. Ladle the hot, creamy Lobster Chowder into bowls. For a vibrant finish and an extra layer of delicate oniony flavor, generously garnish each serving with freshly chopped chives. Serve immediately and enjoy this exquisite culinary creation.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Wooden spoon or spatula for stirring
Essential Success Tips
- Use high-quality stock: A good fish or seafood stock is the backbone of this chowder. If possible, make your own or choose a premium store-bought variety.
- Don't boil the cream: Once the heavy cream is added, keep the heat on low and avoid bringing the chowder to a rolling boil to prevent curdling.
- Gentle lobster re-warming: Since the lobster is already cooked, only warm it through gently in the chowder for a few minutes to maintain its tender texture and prevent it from becoming rubbery.
- Fresh ingredients make a difference: Opt for fresh corn when in season, and always finish with fresh chives for the best flavor and visual appeal.
Professional Cooking Secrets
- Infuse your stock: Before adding the main vegetables, gently sauté some lobster shells (if you have them) in butter, then add your stock and simmer for 15-20 minutes. Strain for an even deeper lobster flavor base.
- A touch of sherry: For an elevated flavor profile, add a tablespoon or two (15-30ml) of dry sherry along with the stock. It brightens the seafood notes beautifully.
- Velvet texture: For an even silkier chowder, once the vegetables are tender, blend about one cup of the chowder base (before adding cream and lobster) with an immersion blender, then return it to the pot. This naturally thickens the chowder without using flour.
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 occasionally, to prevent the cream from separating.
- Variations: Feel free to add a pinch of Old Bay seasoning for a touch of Maryland spice, or a dash of cayenne pepper if you prefer a subtle kick.
- Make-ahead: You can prepare the chowder base (vegetables and stock) a day in advance. When ready to serve, gently reheat and then stir in the heavy cream and lobster meat.
Frequently Asked Questions
Can I use frozen lobster meat for this chowder?
Yes, absolutely! Ensure the frozen lobster meat is fully thawed and patted dry before adding it to the chowder. Quality frozen lobster can work wonderfully in this dish.
How can I thicken the chowder further if I prefer a richer consistency?
If you desire a thicker chowder, you can create a 'roux' at the beginning. After sautéing the vegetables, sprinkle in 15g (1 tablespoon) of all-purpose flour and cook for 1-2 minutes, stirring constantly, before adding the stock. Alternatively, you can blend a portion of the cooked vegetables into the chowder before adding cream and lobster.
What kind of fish stock is best for lobster chowder?
A light, unflavored fish or seafood stock is ideal to allow the delicate flavor of the lobster to shine. Avoid heavily spiced or strong-tasting fish stocks that might overpower the chowder.
Nutrition Facts (Per Serving)
Calories: Approximately 480-520, Protein: 35-40g, Fat: 30-35g, Saturated Fat: 20-22g, Carbs: 25-30g, Fiber: 3-4g, Sodium: 800-900mg (varies with stock and salt)
Allergy Information
Contains shellfish (lobster) and dairy (heavy cream, butter). This dish is naturally gluten-free if you ensure your fish stock is gluten-free and no thickeners like flour are added. Always check labels for hidden allergens.
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