Maine Lobster Chowder Recipe

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.

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.

FAQ's and Serving Suggestions this recipe:

Print