Lobster and Corn Chowder Recipe

Name: Lobster and Corn Chowder Recipe
Prep time: 30 min
Cook time: 40 min
Ingredients: 2-3 lobsters (about 1 1/2 to 2 pounds each) or about .5-.75 lbs of lobster meat); 4 cups fish or seafood stock (vegetable stock also works well); 4 tbsp unsalted butter; 1 onion, finely chopped; 2 cloves garlic, minced; 2 cups potatoes, peeled and diced; 2 cups fresh or frozen corn kernels; 2 cups whole milk; 1 cup heavy cream; 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; Chopped fresh parsley for garnish; Replace the butter with a dairy-free butter substitute or olive oil.; Replace whole milk and heavy cream with 3 cups of unsweetened coconut milk or almond milk.

This creamy and savory Lobster and Corn Chowder is the perfect mix of sweet corn, tender lobster, and a comforting broth that can be made classic or dairy-free. It's a cozy yet elevated meal for chilly evenings, summer seafood dinners, or entertaining guests who want a taste of New England tradition.

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Prep Time: 30

Cook Time: 40

Course: Main Course

Cuisine: American

Keyword: lobster, Lobster Chowder

Servings:

Ingredients

For the Classic Chowder:

2-3 lobsters (about 1 1/2 to 2 pounds each) or about .5-.75 lbs of lobster meat)
4 cups fish or seafood stock (vegetable stock also works well)
4 tbsp unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
2 cups potatoes, peeled and diced
2 cups fresh or frozen corn kernels
2 cups whole milk
1 cup heavy cream
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish

For the Dairy-Free Option:

Replace the butter with a dairy-free butter substitute or olive oil.
Replace whole milk and heavy cream with 3 cups of unsweetened coconut milk or almond milk.

Instructions

Step 1: Prepare the Lobster

Steam the lobsters (if using whole):

Add 3–4 inches of water to a large pot and bring to a rolling boil.
Place lobsters claws first into the pot (keep rubber bands on).
Cover and steam for 8–10 minutes for the first pound, plus 2–3 minutes for each additional pound.
When done, the lobsters will be bright red, and the antennae should pull off easily.
Let cool, then crack the shells and remove the meat. Reserve juices.

Step 2: Make the Chowder

In a large soup pot, melt butter (or heat oil for dairy-free).
Add onion and garlic, sauté until translucent.
Stir in potatoes, corn, and lobster meat. Cook for 5 minutes.
Pour in the seafood (or vegetable) stock. Add bay leaves and thyme.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
Stir in whole milk and cream (or dairy-free substitute). Simmer another 10–15 minutes.
Add salt and pepper to taste. Remove bay leaves.
Serve hot, garnished with fresh parsley and extra lobster pieces if desired.

Variations

Spicy Lobster Chowder: Add diced jalapeños or a pinch of cayenne for heat
Bacon & Cheddar Twist: Top with crispy bacon and shredded sharp cheddar
Gluten-Free Version: Use cornstarch or gluten-free flour to thicken if needed
Smoky Version: Add a dash of smoked paprika or fire-roasted corn

Why This Chowder Stands Out

Combines sweet corn and lobster for a classic coastal flavor
Can be made classic, dairy-free, or gluten-free
Easily customizable with spice, bacon, or cheese
Pairs perfectly with crusty bread or oyster crackers

Remember, whether you’re using fresh live Maine lobster for your chowder or flash-frozen claw and knuckle meat, ShopLobster has you covered! Next day delivery is an option if you order before 11:00 AM, so get ready for some wicked chowdah!

Tried this recipe?Let us know how it was!