Simply Elegant Lobster Chowder
Dive into a bowl of luxurious comfort with this Simply Elegant Lobster Chowder, a creamy, indulgent seafood dish that's perfect for special occasions or a cozy night in. This recipe highlights tender chunks of fresh lobster paired with hearty russet potatoes, a velvety broth made from fish or seafood stock, and the aromatic flavors of garlic, thyme, and paprika. The base begins with a buttery roux, carefully thickened for a rich texture, before being enhanced with heavy cream for a silky finish. Every spoonful is brimming with refined yet approachable flavors, beautifully balanced with fresh parsley garnish and optional citrusy lemon wedges for a zesty twist. Ready in just 50 minutes, this chowder is a restaurant-quality meal that's surprisingly easy to make at home. Perfect as a standalone dish or served alongside crusty bread for dipping, it's sure to impress seafood lovers and elevate your dinner table.
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Recipe Information
Ingredients
- 1 pound fresh lobster (cooked and shelled, meat chopped into bite-sized pieces)
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion (finely chopped)
- 2 stalks celery (finely diced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups fish or seafood stock
- 1 cup heavy cream
- 2 medium russet potatoes (peeled and diced into 1/2-inch cubes)
- 1 bay leaf
- 0.5 teaspoon paprika
- 1 teaspoon fresh thyme leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the chopped onion and celery, and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux.
Gradually pour in the seafood stock, whisking constantly to avoid lumps forming.
Add the diced potatoes, bay leaf, thyme, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and chopped lobster meat, cooking for an additional 5-7 minutes until the chowder is heated through. Do not let it boil after adding the cream.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with optional lemon wedges on the side for a bright finish.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 852 mg | 18% | |
*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.
