How to Make Lobster Chowder

Curl up with the ultimate warm hug in a bowl with this cozy and comforting Lobster Chowder. Combining generous chunks of sweet lobster meat with pillowy potatoes and a creamy and rich broth, this hearty lobster soup is truly a seafood delight.

While clam chowder might be what most people think of when it comes to a seafood chowder, this classic lobster soup is chunky, robust, and bursting with layers of flavor. It’s the perfect way to celebrate this delicious crustacean, and with a few simple tips and steps you’ll be impressing your friends with this rustic dish.

The Essence of Chowder: Soup, Stew, or Chowder?

While most people might think of clam chowder first when it comes to a seafood chowder, lobster chowder is a classic recipe that is a little more rustic than it’s more familiar cousin, lobster bisque. Unlike a lobster bisque that is silky smooth, lobster chowder is more like a lobster stew.

When it comes to the question of soup vs stew vs chowder it all comes down to the texture. Soup is both a general term and also a very specific dish. It is lighter and brothier. A stew is much thicker than a soup and is often made with meat and vegetables. Stew is hearty enough to serve as a main meal. Chowder on the other hand combines the texture of both soup and stew…it’s brothier than a stew but hardier than a soup. It also almost always includes a creamy broth made with either cream or milk, and usually contains some sort of seafood as the protein although you will find other variations like corn chowder.

If you’re diving into a lobster soup recipe, it will most likely have a thin lobster or seafood stock. Lobster chowder will take that same stock and add a creamy element like milk, cream, or even evaporated milk giving it a more luxurious texture.

Ingredients: The Building Blocks of Flavor

The key to a delicious and successful lobster chowder is all in the ingredients. Starting with the lobster itself, you have options. Using live lobster is the preferred option for the maximum amount of flavor and also freshness. When you use a live lobster, you are going to get the additional depth from the shell itself. This can be used to make a delicious lobster stock.

The ingredients for lobster chowder will vary slightly by recipe from corn chowder with lobster to shrimp and lobster chowder. However, you will see many core ingredients in various recipes.

Common Ingredients for Lobster Chowder

• Butter
• Potatoes
• Onions
• Lobster meat
• Lobster broth or stock
• Milk/cream/evaporated milk
• Seasonings

Step-by-Step Guide: How to Make Lobster Chowder

A great lobster chowder recipe should start with an amazing lobster stock. Can you use storebought seafood stock? Absolutely. And that is a great option for a quick weeknight meal for everything from lobster chowder to an easy lobster bisque soup recipe. However, taking the time to create a layered lobster stock will add incredible depth to your chowder.

How to Make Lobster Stock

• 2 1 1/4-1 1/2 lbs lobsters, or the shells of two lobsters
• 1 1/2 cups fresh tomatoes chopped (optional)
• 1 cup dry white wine
• 1 large onion, sliced
• 1 fennel bulb, thinly sliced
• 2 carrots, sliced
• 3-4 garlic cloves, thinly sliced
• 4-5 sprigs of thyme
• 1 bay leaf
• 2 tsp black whole peppercorns
• Enough water to cover, about 2-3 quarts

1. If using live lobsters, steam the lobsters first. Make sure to check out our guide on how to steam lobster.
2. Place the lobster carcasses, water, any reserved juices, and the reserved steaming liquid in a medium sized stockpot over high heat.
3. As the stock begins to heat through, skim off any scum that forms at the top.
4. Once the broth is clear add the remaining ingredients and allow it to simmer for at least an hour, or until it has reduced. Give it a taste and allow it to simmer until it has reduced to about a third and you have achieved your desired depth of flavor.
5. Strain the lobster stock through a fine mesh strainer. Lightly salt to taste.
6. The lobster stock will last for up to three days refrigerated and up to three months in the freezer.

Lobster Chowder Recipe

There are many lobster stew recipes out there but the one featured in the New York Times from a Maine lobsterman stands out for both its ease and also celebration of fresh lobster meat. This recipe will warm your soul with its pure comfort while also impress your friends with the generous hunks of sweet lobster meat. If you’re looking for something a little less rustic make sure to check out our easy lobster bisque soup recipe.

How to Make Lobster Chowder

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This recipe from the New York Times was adapted from a Maine lobsterman, Dick Bridges. It’s rustic and hearty, yet completely decadent. 

• Total Time: 50 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

1. 8tablespoons (1 stick) unsalted butter
2. 1medium onion, chopped in ½-inch dice
3. 3large russet potatoes, peeled and cut into ½-inch cubes
4. 6cups lobster broth (or cold water)
5. ½teaspoon sea salt
6. ¼teaspoon freshly ground black pepper
7. 5pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
8. 3cans evaporated milk
9. 1teaspoon dried basil
10. 1cup milk or cream, if necessary

Instructions

1. Step 1

   In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.

2. Step 2

   Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.

3. Step 3

   Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

Notes

For the best flavor, start with homemade lobster stock. You can use the meat from creating the stock in this lobster stew recipe. 

• Author: Lobster Louie
• Prep Time: 10
• Cook Time: 40
• Category: Soup
• Method: Simmering
• Cuisine: American

Exploring Different Chowder Recipes (Variations on a Theme)

With so many different tastes, seasonal produce, and cultural influences, there are infinite possibilities for creating the perfect lobster chowder recipe. Whether you want to add other seafood and make a shrimp lobster chowder or clam chowder red lobster recipe or celebrate what’s in season with the addition of fresh corn, you are only limited to your imagination.

• The Barefoot Contessa, Ina Garten, uses familiar chowder ingredients like smoky bacon and sweet summery corn to bring layers of flavor to her lobster corn chowder.
• Celebrate the bounty of New England seafood with ingredients like haddock, shrimp, and clams in this New England seafood and lobster chowder.

Flavor Twists and Personal Touches: Making It Your Own

It’s easy and rewarding to take a lobster chowder recipe and turn it into something that is completely your own just by adding a different ingredient or two. Take a base recipe and turn it into shrimp and lobster chowder or lobster and corn chowder by adding succulent shrimp or sweet corn. Here are some more ideas on additional add-ins.

• Add a couple cups of fresh corn off the cob at the same time you add the lobster meat.
• Replace the Russet potatoes with red potatoes.
• Add diced shrimp, clams, or cubed fish such as cod or haddock. You’ll add these at the same time as the lobster meat.
• If you like spice, ad a sprinkle of cayenne pepper, splash of hot sauce, or diced jalapeno.
• This can be made dairy free by replacing the evaporated milk with your favorite plant-based alternative. It will change the texture slightly.
• Bacon makes everything better. Sauté several strips of cubed thick cut bacon at the start of your chowder and use those drippings to sauté your vegetables. Add the cooked bacon into the chowder at the end.

The Do’s and Don’ts of Lobster Chowder

Pairing and Serving Suggestions: Completing the Meal

The beauty of a fabulous lobster chowder recipe is its versatility. You can use it as a starter that will impress friends and family or as part of the main meal. It’s also an ideal lunch offering.

• Is there anything better than soup and salad? Serve up this lobster chowder alongside a gorgeous green garden salad, arugula salad, or any of your favorites for a classic pairing.
• For the full lobster chowder house experience, serve up your lobster chowder in either a sourdough bowl or pumpernickel bread bowl.
• Make the lobster chowder part of a seafood feast, especially when learning how to cook lobster tails. This is the perfect starter for serving before steamed lobster or boiled lobster.
• Bring a taste of the steakhouse home. Pair this lobster soup with your favorite surf and turf main.
• Don’t forget the crusty bread! There is nothing better than sopping up that decadent broth than with a thick piece of warm, buttery bread.

Storing and Reheating: Enjoying Your Chowder Longer

It’s a proven fact that all soups and stews just taste better the next day, including this lobster stew recipe. Here are the top tips on how to make your chowder last longer and keep it at the maximum freshness.

• Allow the chowder to cool to room temperature before transferring it to an airtight container.
  • If you plan on freezing it, you can use freezer safe zip top bags. Make sure to put down the date the soup was made on the bag prior to filling it.
• Transfer the cooled soup to the containers and tightly cover them. It will keep up to three days in the refrigerator and up to three months in the freezer.
• This chowder is great to make to double up on the recipe and freeze. You can even make it extra easy by making a crockpot lobster bisque or using the Instant Pot.
• To reheat your chowder, add it to a pot on medium heat and stir it occasionally until it’s heated through.
  • To reheat frozen soup, you can either allow it to defrost overnight in the refrigerator and then reheat it the same way, or cook it directly from frozen. Add the frozen chowder to the pot on medium and stir until it is melted and fully heated through. Make sure it never comes to a full boil so you don’t break the dairy.

Beyond the Pot: Creative Uses for Leftover Chowder

While there is nothing wrong with warming up a bowl of leftover lobster chowder the next day, it’s also the base for creating a new and delicious dish. You already have the makings of something delicious with cream, potatoes, and of course all of that glorious, sweet lobster. Here are some ideas on how you can give the chowder a total makeover.

• Add additional vegetables to your leftover lobster chowder like frozen corn and peas. Divide it up into individual ramekins and top each ramakin with a piece of puff pastry cut to size. Brush the puff pastry with an eggwash abd bake until golden brown for a quick and easy lobster pot pie.
• Toss the leftover chowder with eggs noodles or fettucine for an easy pasta sauce. You can always drizzle in a little additional heavy cream to thicken it if desired.
• Serve your leftover lobster soup recipe over warm butter biscuits.
• Just like you can take a clam chowder red lobster recipe to the next level buy serving fresh clams in the soup, the same holds true with this chowder. Nestle some warmed chowder into a shallow bowl and top it off with a whole steamed lobster. The chowder makes a perfect rich sauce.

Frequently Asked Questions