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Lobster Chowder recipe

Lobster Chowder

This rich and creamy Lobster Chowder is pure coastal comfort in a bowl. Made with tender lobster meat, buttery potatoes, and a luscious herb-infused broth, it's elegant enough for dinner parties and easy enough for weeknight indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Seafood dish, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 celery stalks diced
  • 1 large carrot diced
  • 2 medium potatoes peeled and diced
  • 3 cups seafood or chicken stock
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1½ cups cooked lobster meat chopped into bite-sized pieces
  • 1 tablespoon chopped fresh parsley for garnish
  • Optional: splash of white wine or lemon juice for added brightness

Equipment

  • 1 Large soup pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Ladle

Method
 

  1. Sauté the aromatics: In a large soup pot, heat the butter and olive oil over medium heat. Add diced onion, garlic, celery, and carrot. Cook until softened, about 5 minutes.
  2. Add potatoes and broth: Stir in the diced potatoes and pour in the stock. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes or until potatoes are fork-tender.
  3. Blend (optional): For a thicker chowder, use an immersion blender to lightly blend part of the soup. Or transfer 1 cup to a blender and pulse, then return to the pot.
  4. Add cream and seasonings: Stir in the cream, milk, smoked paprika, thyme, salt, and black pepper. Let the soup gently simmer for another 5 minutes.
  5. Add lobster: Gently fold in the cooked lobster meat and heat through for 2–3 minutes; do not boil.
  6. Serve: Ladle into bowls, garnish with chopped parsley, and enjoy with crusty bread or oyster crackers.

Notes

  • Use fresh or frozen cooked lobster meat. If using tails, steam or boil them ahead of time.
  • Want it spicier? Add a pinch of cayenne or a few dashes of hot sauce.
  • Chowder thickens as it cools; add extra broth or cream to reheat leftovers.
Lobster Chowder recipe
Lobster Chowder recipe
Lobster Chowder recipe