New England Lobster Chowder
Indulge in the creamy, ocean-fresh flavors of New England Lobster Chowder, a quintessential comfort dish that’s a celebration of coastal cuisine. This hearty chowder combines tender, sweet chunks of freshly cooked lobster with velvety potatoes, aromatic herbs, and a luscious cream base infused with the rich seafood stock. Carefully crafted with a homemade roux and simmered lobster shells to deepen the flavor, this recipe brings authentic New England charm straight to your table. Perfect for a cozy dinner or a special gathering, this lobster chowder is best enjoyed with a garnish of fresh parsley, a pinch of paprika, and crusty bread or oyster crackers for dipping. Whether you're a seasoned chowder enthusiast or a seafood aficionado, this one-pot recipe is sure to delight with every creamy, briny spoonful!
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Recipe Information
Ingredients
- 2 live lobster (about 1.5 pounds each)
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups fish stock or seafood stock
- 2 medium russet potatoes, peeled and diced
- 2 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 teaspoon ground paprika (optional, for garnish)
Instructions
Fill a large stockpot with enough water to submerge the lobsters. Bring the water to a rolling boil, then carefully add the live lobsters to the pot. Cover and cook for 8-10 minutes until the lobsters are bright red.
Remove the lobsters from the pot and let them cool. Once cooled, crack the shells and extract the meat from the claws, tails, and legs. Reserve the meat and chop into bite-sized pieces. Save the shells for the stock.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery, and cook for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the fish or seafood stock, ensuring there are no lumps. Add the reserved lobster shells to enhance the flavor of the chowder and bring the liquid to a gentle simmer.
Add the diced potatoes, thyme leaves, bay leaf, salt, and black pepper. Simmer for 15-20 minutes until the potatoes are tender.
Remove the lobster shells and bay leaf from the pot. Stir in the heavy cream and the reserved lobster meat. Simmer for another 5 minutes to warm the lobster through.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Ladle the chowder into bowls, garnish with fresh parsley and a sprinkle of paprika, if desired. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 565 mg | 12% | |
*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.
