Nova Scotia Lobster Chowder
A cream chowder built on a light lobster stock made from the shells, finished with generous chunks of lobster meat and potato.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large soup pot
- •Fine sieve
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 27 g
- carbs
- 26 g
- protein
- 26 g
- calories
- 460
Instructions
- 1
If making lobster stock, simmer the reserved shells in water for 30 minutes, then strain and reserve the liquid.
- 2
Melt the butter in a large pot and cook the onion and celery until soft.
- 3
Add the potatoes and stock, bring to a simmer, and cook 12-15 minutes until the potatoes are tender.
- 4
Stir in the milk, cream and paprika and warm through gently.
- 5
Add most of the lobster meat, keeping some back for garnish, and simmer 3 minutes just to heat through.
- 6
Season with salt and pepper, ladle into bowls, and top with the reserved lobster and chives.
Chef's tips
Making a quick stock from the shells rather than using plain water or stock cubes gives the chowder a much deeper lobster flavour.
Ingredient substitutions
- lobster stock → fish or clam stock if shells are not available
- heavy cream → half-and-half for a lighter chowder
Storage
Refrigerate in a covered container for up to 2 days.
Reheating
Reheat gently over low heat, stirring, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder hard once cream and lobster are added
- •Discarding the shells instead of using them for stock
Serving suggestions
Cooked Nova Scotia Lobster Chowder?
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