Lobster Chowder
A rich cream-based chowder of lobster meat, potatoes and onion, gently simmered and finished with butter.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •large soup pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 25 g
- carbs
- 22 g
- protein
- 18 g
- calories
- 390
Instructions
- 1
Melt the butter in a large pot and cook the onion over medium heat until soft, about 5 minutes.
- 2
Add the potatoes and stock, bring to a boil, then simmer 15 minutes until the potatoes are just tender.
- 3
Stir in the milk and cream and heat gently, without boiling hard.
- 4
Add the lobster meat and warm through for 3-4 minutes.
- 5
Season with salt and pepper and adjust to taste.
- 6
Ladle into bowls and garnish with parsley.
Chef's tips
Add the lobster meat right at the end so it just heats through and stays tender rather than turning rubbery.
Ingredient substitutions
- heavy cream → half-and-half for a lighter chowder
Storage
Keeps 2 days in the fridge.
Reheating
Reheat gently on low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder hard once cream is added, which can split it
- •Overcooking the lobster meat
Serving suggestions
Cooked Lobster Chowder?
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