Lobster Chowder
Dive into a bowl of creamy, indulgent lobster chowder that brings the flavors of the sea right to your table. This hearty seafood soup is packed with tender, bite-sized chunks of succulent lobster tail, perfectly complemented by a medley of sautéed vegetables, russet potatoes, and aromatic seasonings like thyme and paprika. A base of rich seafood stock and velvety half-and-half creates a luxuriously smooth texture, making each spoonful irresistibly satisfying. Quick to prepare in under an hour, this lobster chowder is ideal for cozy dinners, special occasions, or anytime you crave an elevated twist on classic comfort food. Serve it piping hot with crusty bread or oyster crackers for a meal that's guaranteed to impress.
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Recipe Information
Ingredients
- 2 medium-sized lobster tails
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon flour
- 4 cups seafood stock
- 2 cups half-and-half
- 2 large russet potatoes, peeled and cubed
- 1 leaf bay leaf
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large pot, bring water to a boil and cook the lobster tails for about 5-7 minutes until they turn bright red. Remove the tails and set aside to cool. Reserve about 1 cup of the cooking water for added flavor.
Once the lobster tails are cool enough to handle, crack them open and remove the meat. Cut the lobster meat into bite-sized chunks and set aside. Discard the shells.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the seafood stock, reserved lobster cooking water, and half-and-half, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes, bay leaf, paprika, thyme, salt, and black pepper. Allow the chowder to simmer for 20-25 minutes, or until the potatoes are tender.
Carefully stir in the lobster meat and cook for an additional 5 minutes to heat through.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or oyster crackers for a complete meal.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
