Lobster and Corn Chowder Recipe

Name: Lobster and Corn Chowder Recipe
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 tablespoons 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 a delightful way to enjoy the rich flavors of lobster and the sweetness of fresh corn. Below is a classic recipe along with a dairy-free option, and a few different ways to add variety to the recipe!

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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 tablespoons 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:

First, prepare the lobsters. We recommend cooking lobsters by steaming them. Begin by filling a large pot with about 3-4 inches of water. Cover it and bring the water to a rolling boil. When steam starts to come out of the pot, carefully place the live lobsters, one at a time, claws* first, into the pot. If you put the tail in first, it could flip, sending hot water everywhere. Cover the pot with a lid and steam the lobsters for about 8-10 minutes for the first pound, plus an additional 2-3 minutes for each additional pound. Make sure the water continues to boil during the steaming process. The lobsters will turn bright red when fully cooked, and you can check for doneness by pulling off one of the lobster’s antennae; if done, it will come off easily. Once they are cooked, remove the lobsters from the pot, let them cool for a few minutes, and then crack the shells to access the meat inside.

*We recommend leaving the bands on the claws. Removing them will allow the lobster to potentially “bite” you! (Lobstermen sometimes call it “biting” when a lobster claw pinches them.)

Make the Chowder:

In a large soup pot, melt the butter over medium heat (or heat the oil in the dairy-free version).
Add the chopped onions and garlic, sauté until they become translucent.
Add the potatoes, corn, and lobster meat to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the fish or seafood stock and add the bay leaves and dried thyme.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Add the whole milk (or dairy-free substitute) and heavy cream (or dairy-free substitute) to the pot. Let the chowder simmer for another 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove the bay leaves, and discard them.
Ladle the hot chowder into bowls and garnish with chopped fresh parsley. You can also add a few lobster pieces on top for a fancier presentation.

Variations:

Spicy Lobster and Corn Chowder: Add diced jalapeños or a pinch of cayenne pepper to give your chowder a spicy kick.
Bacon and Cheddar: Top your chowder with crispy bacon bits and shredded cheddar cheese for a rich and savory twist.
Gluten-Free Option: Use a gluten-free flour or cornstarch to thicken the chowder if needed.

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!

Lobster and Corn Chowder Recipe

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