Lobster Chowder Recipe

Fish

“You're going to love this recipe because it’s the perfect chowder to make all year round. If lobsters are out of season or out of your budget, use shrimp!"

--Christina, WeekdayPescatarian.com

Ingredients:

lobster meat butter red potatoes onion, celery, garlic tomato paste all purpose flour dry sherry lobster base fresh thyme bay leaf fresh corn half and half salt and pepper chives lemon

Let's Get Cooking

1. Cook Vegetables

Saute diced onion, celery, garlic and potatoes in butter, along with a good pinch of salt and pepper. Stir occasionally.

Add tomato paste and cook for 2 mins. Add flour and stir for a minute. Then add sherry. Scrape the bottom of the pan, using the sherry to deglaze the tasty bits stuck there.

2. Finish Building Stew

Add lobster base, water and fresh herbs. Bring to a boil, then reduce to simmer and let the chowder cook gently.

Finally, add corn kernels, half and half and lobster meat. Stir gently to combine and allow the lobster to warm through.

Add lobster claw meat to a small pan of melted butter and poach gently until heated through.

3

Ladle lobster stew into bowls and top each with a lobster claw and diced chives. Serve with fresh lemon wedges and warm baguette.

Ready to Serve!

Take a bow, chef!

Hungry for More?

Try this fantastic Lobster Casserole Recipe next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!