A luxurious Lobster Stew Recipe that can be simmered and on the table in under an hour. This delicious and creamy Maine Lobster Chowder will become your signature stew all year round!
Savory with rich lobster base and vegetables, rich from cream and sherry, and garnished with fresh chives and a lobster claw, this chowder is the perfect lobster-boil-in-a-bowl to serve all summer long, and the ideal cozy lobster chowder for those long, cold winter months.
Serve it with a crusty bread, oyster crackers or garlic baguette. But for goodness sakes, SERVE IT SOON.
For more delicious lobster, try my Butter Poached Lobster Tails!
Ingredients you'll need to make this recipe:
Lobster: I was lucky to be able to use fresh, whole Maine lobsters for this chowder (thanks, Allen's Seafood!) If you don't have access to whole fresh lobsters, or if you're not comfortable cooking and shelling lobster, grab a bag of frozen lobster meat at your local grocery store or fish market. I do prefer claw and body meat in chowder, as they remain tender longer than the more finicky lobster tail meat. This is one of my favorite recipes for Reheating Cooked Lobster!
Potatoes: red potatoes are the classic choice for seafood stew, but use whatever you have on hand.
Celery: seafood chowder and celery are a match made in heaven. Substitute fresh diced fennel, leeks or carrots, if you must.
Dry sherry: if you've ever made a classic lobster bisque recipe, then you're already familiar with the lovely marriage of lobster stock and sherry. Substitute dry white wine, if needed.
Lobster base: traditional Maine lobster stew and lobster bisque recipes spend HOURS building a flavorful lobster stock using lobster shells and lobster bodies. Our lobster chowder takes a tasty shortcut by using a quality lobster base, available at many specialty stores and online. It's worth the effort to track down the lobster base, as it adds authentic flavor to the chowder. Substitute homemade lobster stock, seafood stock or chicken stock, if cooking for non-pescatarians.
Full ingredients and measurements included in the printable recipe card below.
Check out How to Reheat Lobster for any leftovers!
Step by step instructions:
1. Prep lobster
If using whole lobsters, break down steamed lobsters, removing all meat and reserving the juices. Cut lobster tails and body meat into bite-sized chunks. Leave claw meat whole and store lobster in the refrigerator while preparing chowder. If using a package of lobster meat, ensure it is cut into bite-sized pieces and keep cool until using in the chowder.
Melt 4 tablespoons of butter in large pot over medium heat. Add diced onion, celery, garlic and diced potatoes to the pot, along with a good pinch of salt and pepper. Sauté for 5-6 minutes, stirring occasionally. Add tomato paste and toss to coat the vegetables. Cook for 2 more minutes.
2. Cook vegetables
Next, sprinkle ¼ cup of flour over the mixture, tossing and stirring the vegetables for another minute. Then, add sherry (carefully, if working over an open flame). Scrape the bottom of the pan, using the sherry to deglaze the tasty bits stuck there.
3. Add liquids
Add 3 ¾ cups of water, along with lobster base, bay leaf and thyme. Bring the pot up to a boil, then reduce to a low simmer and let the chowder cook gently for about 20 minutes.
4. Tie in corn and lobster bits
Finally, add corn kernels, half and half and lobster pieces (including any lobster juices). Stir gently to combine and allow the lobster to warm through. This infuses that luscious lobster flavor into the chowder for the final 8-10 minutes of cook time. Taste and adjust seasoning.
5. Cook claw meat
Right before serving, in a small skillet, melt the final 4 tablespoons of butter over medium-low heat. Add lobster claw meat and poach gently until heated through.
6. Garnish and serve
To serve, ladle lobster stew into bowls and top each with a lobster claw, diced chives and a crack of black pepper. Serve with fresh lemon wedges and warm baguette.
Need more lobster recipes?
FAQ's and Serving Suggestions this recipe:
I prefer claw and body meat in chowder, as they remain tender longer than the more finicky lobster tail meat. But I have made chowder using all parts of the lobster and never heard a complaint. So use what you have!
You always want to offer something to help soak up the creamy broth, so Seasoned Oyster Crackers, crusty bread or Garlic Baguette would all be delicious. The veggies, potatoes and lobster can be a one-pot meal, but if you're looking for a green side, serve a simple green salad or a Mediterranean Tossed Salad. Check out 16 Best Sides for Lobster next!
My preference for adding spice to lobster chowder is to serve the stew along with a bottle of hot sauce. Adding hot sauce to an entire pot of creamy chowder presents a curdling risk, so I would avoid that possibility altogether. Adding a pinch of cayenne pepper to the chowder pot would add heat without risking a funky texture.
To store leftovers, transfer lobster chowder to an airtight container and keep in the refrigerator for 2-3 days. To reheat, warm gently in wide heavy-bottomed pot or pan just until heated through.
Maine Lobster Chowder Recipe
- Total Time: 55 minutes
- Yield: 6
Ingredients
10-12 ounces lobster meat
½ cup butter, divided
2 ½ cups red potatoes, diced
1 ¼ cup yellow onion, diced
1 ¼ cup celery, diced
4 cloves garlic, minced
1 tablespoon tomato paste
¼ cup all purpose flour
¼ cup dry sherry
3 ¾ cups water
2 ½ tablespoons lobster base
4 sprigs fresh thyme
1 bay leaf
3 ears of fresh corn, cut off cob (about 1 ½ cups)
1 ¼ cups half and half
Salt and pepper, to taste
Chives, diced, for garnish
Lemon wedges, for garnish
Instructions
- If using whole lobsters, break down steamed lobsters, removing all meat and reserving the juices. Cut lobster tails and body meat into bite-sized chunks. Leave claw meat whole. Store lobster meat in the refrigerator while preparing the chowder. If using a package of lobster meat, ensure it is cut into consistently sized pieces and keep cool until using in the chowder.
- Melt 4 tablespoons of butter in heavy bottomed dutch oven over medium heat. Add onion, celery, garlic and diced potatoes to the pot, along with a good pinch of salt and pepper. Saute for 5-6 minutes, stirring occasionally. Add tomato paste and toss to coat the vegetables. Cook for 2 more minutes. Next, sprinkle ¼ cup of flour over the mixture, tossing and stirring the vegetables for another minute. Next, add sherry (carefully, if working over an open flame). Scrape the bottom of the pan, using the sherry to deglaze the tasty bits stuck there.
- Add 3 ¾ cups of water, along with lobster base, bay leaf and thyme. Bring the pot up to a boil, then reduce to a low simmer and let the chowder cook gently for about 20 minutes.
- Finally, add corn, half and half and lobster pieces (including any lobster juice from the packaging or shells). Stir gently to combine and allow the lobster to warm through and infuse flavor into the chowder for the last 8-10 minutes of cook time. Taste and adjust seasoning.
- Right before serving, in a small skillet, melt final 4 tablespoons of butter over medium heat. Add lobster claw meat and poach gently until heated through.
- To serve, ladle lobster stew into bowls and top each with a lobster claw, diced chives and a crack of black pepper. Serve with lemon wedges and crusty bread.
Notes
Lobster claw and body meat will remain tender in this stew longer than the more finicky lobster tail meat. But I have made chowder using all parts of the lobster and never heard a complaint. So use what you have!
Substitute dry white wine for sherry, if needed.
- Prep Time: 25
- Cook Time: 30
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Mimi Rippee
This is fabulous! Ever since going to Maine and going out on an actual lobster boat, I can’t help but say “lobstah.” It makes my husband crazy. Wonderful recipe.
http://www.chefmimiblog.com
Christina Jolam
All of my best lobster memories have happened in Maine! It's a magical place for seafood lovers...and pretty much everyone else 😉 Thanks for your kind words, chef!
christina toth
There it is in all its glory: the language of love♥️
Christina Jolam
Thank you so much! Lobster is always the answer, right?