Best 7 Simply Elegant Lobster Chowder Recipes

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If you're looking for a truly special dish to wow your friends and family, look no further than simply elegant lobster chowder. This classic New England dish is made with fresh lobster, creamy broth, and vegetables, and is sure to impress everyone at your table. The key to making a great lobster chowder is to use the freshest ingredients possible. If you can, try to find live lobster. Otherwise, frozen lobster tails will work just fine. Be sure to thaw the lobster tails completely before cooking.

Here are our top 7 tried and tested recipes!

LOBSTER CHOWDER



Lobster Chowder image

Make and share this Lobster Chowder recipe from Food.com.

Provided by Bluenoser

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
2 potatoes, diced
1 cup water
2 cups lobster meat, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 cup light cream
1/4 cup butter

Steps:

  • In deep saucepan, saute onion in butter til tender.
  • Add potatoes and water.
  • Cover and simmer 10 mins or til potatoes are almost tender.
  • Add remaining ingredients.
  • Reheat, but do NOT boil.

Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3

LOBSTER CHOWDER RECIPE



Lobster Chowder Recipe image

Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.

Provided by Chef Dennis Littley

Categories     Appetiser

Time 1h15m

Number Of Ingredients 11

10 ounces lobster claw and body meat (frozen or canned)
1/2 cup unsalted butter (1 stick)
1/2 cup all purpose flour
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups chicken stock (vegetable or seafood stock can be substituted)
2 cups milk
1 teaspoon fresh thyme
sea salt and black pepper to taste

Steps:

  • soak lobster meat in milk while preparing soup until needed.
  • melt butter in a medium saucepan
  • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
  • Whisk in stock until fully incorporated
  • remove lobster meat from milk and set aside.
  • Add milk to the soup, mixing well.
  • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
  • add fresh thyme
  • sea salt and pepper to taste.
  • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
  • Serve and enjoy!

Nutrition Facts : Calories 351 kcal, Carbohydrate 28 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 387 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'



Grandpa Seamone's 'Lobster Chowder' image

This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Provided by Aneta

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 12

Number Of Ingredients 8

4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
¼ cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
  • While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g

LOBSTER CHOWDER



Lobster Chowder image

Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 50m

Yield 12 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams

SIMPLY ELEGANT LOBSTER CHOWDER



Simply Elegant Lobster Chowder image

Make and share this Simply Elegant Lobster Chowder recipe from Food.com.

Provided by 2Bleu

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces bacon, chopped
1/2 cup onion, chopped
1/4 cup celery, chopped
3 cups tomatoes, chopped and juice reserved
1 1/2 cups fish stock (or chicken broth)
3 red potatoes, diced
3 lbs cooked lobster meat, chopped
1 tablespoon chervil, chopped
1/4 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
  • To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
  • Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
  • Add the lobster, bacon, chervil, and season with salt and pepper to taste.

AWESOME LOBSTER CHOWDER



Awesome Lobster Chowder image

Make and share this Awesome Lobster Chowder recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 potatoes, peeled and diced (about 2 pounds)
1/2 cup butter
3 onions, chopped
1 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1/4 cup flour
1 tablespoon italian seasoning or 1 tablespoon herbes de provence
2 teaspoons salt
1 teaspoon pepper
1 (11 ounce) can frozen lobster meat, thawed and cut in bite-size pieces or 1 (11 ounce) can fresh lobsters, if you are so lucky
2 (385 ml) cans 2% evaporated milk
1/4 cup chopped fresh parsley

Steps:

  • In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
  • In skillet, melt 1/4 cup of the butter over medium heat.
  • Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
  • Sprinkle with flour, herbs, salt and pepper.
  • Cook for two minutes.
  • Add to potato mixture.
  • In same skillet, melt remaining butter over medium heat.
  • Add lobster; cook, stirring for 4 minutes.
  • Add to potato mixture.
  • Add evaporated milk; stir over medium heat for 10 minutes or until heated.
  • Serve garnished with parsley.

Nutrition Facts : Calories 254.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 82.5, Sodium 875.7, Carbohydrate 27.1, Fiber 3.8, Sugar 3.5, Protein 10.2

OLD STYLE LOBSTER CHOWDER



Old Style Lobster Chowder image

This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make.

Provided by Gwen35

Categories     Chowders

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 medium onion, finely chopped
2 medium potatoes, peeled, small dice
1 cup water
2 cups canned lobster, drained
2 cups whole milk
1/2 cup cream (recipe does not indicate butter fat content)
2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

  • Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
  • Chop larger pieces of lobster into small pieces.
  • Add lobster, milk and cream to the potatoes and onions.
  • When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
  • Serve immediately.

Nutrition Facts : Calories 276.5, Fat 15.6, SaturatedFat 9.6, Cholesterol 47.3, Sodium 691.5, Carbohydrate 28.1, Fiber 2.8, Sugar 8.5, Protein 7.2

Tips:

  • Use fresh lobster if possible. Fresh lobster will give your chowder the best flavor. If you can't find fresh lobster, you can use frozen lobster meat, but make sure it's thawed before using.
  • Don't overcook the lobster. Lobster is a delicate seafood, so it's important not to overcook it. Cook it just until it's opaque and tender.
  • Use a variety of vegetables. Vegetables add flavor, color, and texture to chowder. Some good vegetables to use include potatoes, carrots, celery, and onions.
  • Use a good quality stock. The stock you use will make a big difference in the flavor of your chowder. Use a homemade stock if you can, or a good quality store-bought stock.
  • Season to taste. Chowder should be flavorful, but not too salty. Season it to taste with salt, pepper, and other spices.

Conclusion:

Lobster chowder is a classic New England dish that's perfect for a special occasion or a casual meal. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious lobster chowder that your family and friends will love.

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