Awesome Lobster Chowder Recipes

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LOBSTER CHOWDER



Lobster Chowder image

Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 50m

Yield 12 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter
1 medium onion, chopped in 1/2-inch dice
3 large russet potatoes, peeled and cut into 1/2-inch cubes
6 cups lobster broth (or cold water)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
3 cans evaporated milk
1 teaspoon dried basil
1 cup milk or cream, if necessary

Steps:

  • In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
  • Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
  • Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams

LOBSTER CHOWDER RECIPE



Lobster Chowder Recipe image

Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.

Provided by Chef Dennis Littley

Categories     Appetiser

Time 1h15m

Number Of Ingredients 11

10 ounces lobster claw and body meat (frozen or canned)
1/2 cup unsalted butter (1 stick)
1/2 cup all purpose flour
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups chicken stock (vegetable or seafood stock can be substituted)
2 cups milk
1 teaspoon fresh thyme
sea salt and black pepper to taste

Steps:

  • soak lobster meat in milk while preparing soup until needed.
  • melt butter in a medium saucepan
  • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
  • Whisk in stock until fully incorporated
  • remove lobster meat from milk and set aside.
  • Add milk to the soup, mixing well.
  • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
  • add fresh thyme
  • sea salt and pepper to taste.
  • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
  • Serve and enjoy!

Nutrition Facts : Calories 351 kcal, Carbohydrate 28 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 387 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

LOBSTER CORN CHOWDER



Lobster Corn Chowder image

Provided by Ina Garten

Categories     side-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Steps:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  • Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'



Grandpa Seamone's 'Lobster Chowder' image

This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Provided by Aneta

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 12

Number Of Ingredients 8

4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
¼ cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
  • While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g

CORN AND LOBSTER CHOWDER



Corn and Lobster Chowder image

I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002

Provided by tornadoes three

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
3 cups low sodium chicken broth
8 slices bacon, slices chopped
2 cups chopped onions
3/4 cup peeled finely diced carrot
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives

Steps:

  • If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
  • Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
  • Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
  • Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
  • Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
  • (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
  • Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
  • Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
  • Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
  • Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

OLD STYLE LOBSTER CHOWDER



Old Style Lobster Chowder image

This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make.

Provided by Gwen35

Categories     Chowders

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 medium onion, finely chopped
2 medium potatoes, peeled, small dice
1 cup water
2 cups canned lobster, drained
2 cups whole milk
1/2 cup cream (recipe does not indicate butter fat content)
2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

  • Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
  • Chop larger pieces of lobster into small pieces.
  • Add lobster, milk and cream to the potatoes and onions.
  • When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
  • Serve immediately.

Nutrition Facts : Calories 276.5, Fat 15.6, SaturatedFat 9.6, Cholesterol 47.3, Sodium 691.5, Carbohydrate 28.1, Fiber 2.8, Sugar 8.5, Protein 7.2

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