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.
Equipment
- 1 Large soup pot
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add lobster: Gently fold in the cooked lobster meat and heat through for 2–3 minutes; do not boil.
- 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.
