Servings: 4
Ingredients
- 4 lobsters (yields ~1 lb cooked meat), cooked and chopped into bite-sized pieces
- 5-6 cups lobster broth (or seafood stock)
- 3 Yukon gold, red, or Russet potatoes, peeled and diced (1/4 to 1/2 inch)
- 1 onion, diced
- 1 celery stalk, diced
- 2+ tbsp unsalted butter
- 1.5-2 cups heavy cream
- 1 tsp cornstarch (for thickening) optional
Instructions
Cook and Prep Lobster
- Steam the lobsters, remove meat, and cut into bite-sized pieces.
- Set meat aside. Save any lobster juices or drippings for broth.
Prepare the Potatoes
- Boil peeled potatoes for about 8–10 minutes until fork-tender (but not falling apart).
- Cool, then dice into small cubes.
Start the Chowder
- In a large soup pot, melt butter over medium-low heat.
- Sauté diced onion and celery until soft, but not browned (5–7 minutes).
Build the Base
- Add diced potatoes and more butter if needed.
- Pour in lobster broth and bring to a simmer for 5 minutes.
- Add lobster meat and stir gently.
Finish with Cream
- Stir in heavy cream and bring heat up to medium.
- Simmer for another 5 minutes.
If the chowder is too thin, dissolve 1 tsp cornstarch in a bit of cold water and whisk it in to thicken.
What Is Lobster Chowder?
Chowder is a creamy seafood-based soup, typically containing potatoes, milk or cream, and aromatic vegetables. Lobster chowder is New England’s elevated version of this fisherman’s classic. While chowder has many variations across cultures — like Norway’s fiskesuppe or Scotland’s Cullen Skink — the key components of lobster chowder remain consistent:- Lobster meat
- Cream or milk
- Potatoes
- Aromatics (onion, celery)
- A rich broth base
Origin and Evolution of Chowder
Chowder is said to have originated in France, made its way to the United Kingdom, and from there to New England. The French origin of the chowder is seen in some recipes that call for making a roux. Roux is made by slow cooking a mixture of flour and rendered pork fat until thick. This roux is then used to thicken the chowder alongside heavy cream.Difference Between Lobster Chowder and a Lobster Bisque
It’s easy to think that a lobster bisque and a chowder are similar because of their ingredients; they both contain ingredients such as cream, milk, and butter. But there is a significant difference. Lobster bisque is a somewhat complicated recipe. It uses techniques like those found in recipes to make bone broth. Oftentimes using low heat to stew ingredients. Bisque recipes require many steps for creating each part of the dish, a process that can take hours. A chowder is a humble dish whose origins are from the common folk and fishermen. Chowder recipes are easy to follow and contain everyday ingredients. However, the ingredients may vary based on region.What Kind of Potatoes Work Best?
- Yukon Gold or Red Potatoes – Hold shape well, slightly creamy
- Russet Potatoes – Great for thickening due to high starch content
Pro Tip: Boil one Russet longer (20+ minutes), mash it slightly, and add to chowder to naturally thicken the broth.
Additional Tips
- Use lobster claw and knuckle meat for sweetness and tenderness
- Add crispy bacon or chives on top for extra flavor
- For even more lobster depth, simmer lobster shells in the broth for 20 minutes before straining
A Classic Worth Sharing
Lobster chowder is the perfect warm-up on a cool day, and a wonderful way to stretch lobster into a comforting meal. Whether you’re using fresh steamed lobster or flash-frozen meat from ShopLobster, this recipe delivers.Need lobster delivered? ShopLobster offers next-day delivery on fresh Maine lobster when you order before 11 AM.
Tried this recipe?Let us know how it was!
