Published: · Modified: by Chef Dennis Littley
4.63 from 45 votes
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It doesn’t have to be winter to be soup season, especially when the soup you’re making (or eating) is Lobster Chowder. When Lisa and I go out to eat we’re always on the lookout for delicious starters and good homemade soups always fall into that category.
When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would beshe didn’t know just how good lobster could be.
That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!
Needless to say, lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course, lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!
Of course, if you don’t have a Restaurant Depot, you can shop at most Supermarkets that carry 8-ounce to 1-pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.
Table of Contents:
What Kind of Lobster should I use for Soup?
For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.
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Lobster Chowder Recipe
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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Appetiser
Cuisine: American
Servings: 6
Calories: 351kcal
Author: Chef Dennis Littley
Ingredients
- 10 ounces lobster claw and body meat frozen or canned
- ½ cup unsalted butter 1 stick
- ½ 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
US Customary – Metric
Instructions
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
Calories: 351kcal | Carbohydrates: 28g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 737mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4260IU | Vitamin C: 12.5mg | Calcium: 179mg | Iron: 3.3mg
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More Soup Recipes
- Tuscan White Bean Soup
- Split Pea Soup with Ham
- Hearty Beef Barley Soup Recipe
- Roasted Red Pepper Soup
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Judi
Hi Chef! I’m so happy to have found you! I have precooked and frozen langostino tails that I bought from Trader Joe’s. I read the comments about not using the tail meat of the lobster. Do you think these little guys would work? The recipe sounds delicious. Can’t wait to try.
Reply
Chef Dennis Littley
langostinos are a little different from lobster and can be used to make the soup. But with any seafood, don’t let it cook too long in the soup or it will get tough. Add it towards the end of the preperation and since its precooked you just want to give it long enough to get hot, about 10 minutes.
See AlsoQuick Classic Soup RecipesReply
Kim Timian
I’m always cooking just the normal everyday meals, I do try to get out of my comfort zone once in awhile. This was absolutely amazing on the first try. Thank you so much. I can’t get enough and really don’t want to share.Reply
Chef Dennis Littley
I’m happy to hear you enjoyed my lobster chowder. I hope you find more delicious recipes on my website to try!
Reply
Ponytail
I made this today and my husband loved it! I added 2 large scallops and 2 jumbo shrimp.Reply
Chef Dennis Littley
Adding shrimp and scallops was a great addition, I’m happy to hear you enjoyed the chowder!
Reply
Calvin
Can I freeze the leftovers
It was a hit but I am one of them guys that doubles every timeReply
Chef Dennis Littley
absolutley, the soup freezes well. Just make sure its a well-sealed container.
Reply
Becky
I have frozen lobster tails, do I cook them first or put them in the milk out of their shell ?
Chef Dennis Littley
Lobster tails are not the best for soup. They will end up rubbery and tough. If that is all you have and you want to make a lobster soup you need to cook the lobster separately and not add the cooked meat until it is served.
To use lobster tails, you can add the shells to the soup and let it simmer as the soup is being made. The shells will add some flavor. Cut up the lobster into small bite-size pieces, and in another pan saute it in butter. Cook it just enough to be done.
Ladle the soup into bowls and add the cooked lobster to the top of the soup.
axe
it says six servings but HOW MUCH is a serving size
Reply
Chef Dennis Littley
serving size will be 8-10 ounces
Reply
axe
thank you sir! the chowder is delicious btw
Diane Harrington
Great recipe. Good thick chowder. Will make again and try different things from the base. Suggestions?Reply
Claudette
Her Dennis, thank you. I make this, but substituted 2/3 of the milk with heavy cream. I also added diced shrimp and diced scallops. I know most chefs frown upon folk modifying their recipes, but I had the shrimp and scallops. Next time I may add sweet corn. Thank you.
Reply
Diane Harrington
My son suggested the corn too,. Have you done that? How did it turn out? Fresh corn, frozen, canned? I want to try this with a variety of seafood too. Thanks.Reply
Chef Dennis Littley
corn would be a nice addition. I do have a corn chowder recipe.
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