What should I serve with lobster stew?

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!

Can I make this chowder spicy?

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.

How to store leftover lobster stew?

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

Ingredients

Scale

10-12 ounces lobster meat

1/2 cup butter, divided

2 1/2 cups red potatoes, diced

1 1/4 cup yellow onion, diced

1 1/4 cup celery, diced

4 cloves garlic, minced

1 tablespoon tomato paste

1/4 cup all purpose flour

1/4 cup dry sherry

3 3/4 cups water

2 1/2 tablespoons lobster base

4 sprigs fresh thyme

1 bay leaf

3 ears of fresh corn, cut off cob (about 1 1/2 cups)

1 1/4 cups half and half

Salt and pepper, to taste

Chives, diced, for garnish

Lemon wedges, for garnish

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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 1/4 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 3/4 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