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 (or vegetable/seafood stock as substitutes)
– 2 cups milk
– 1 teaspoon fresh thyme
– Sea salt and black pepper to taste
Instructions
1-First, prepare all ingredients by dicing the vegetables and soaking the lobster meat in milk for efficient cooking.
2-In a large pot, melt butter and sauté onions, celery, and carrots for 3-4 minutes.
3-Add flour and cook for 5 minutes, then whisk in stock gradually.
4-Mix in the milk from the lobster soak and add potatoes, simmering until tender.
5-Season with thyme, salt, and pepper, then add lobster and simmer briefly.
6-Serve hot, perhaps with a sprinkle of fresh herbs for extra appeal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦞 Use lobster claw and body meat for the best texture and flavor; cook tail meat separately if used.
❄️ Frozen lobster meat is a convenient option and the chowder freezes well.
🌽 Consider adding seafood variety or corn for additional flavor and texture.
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Cook Time: 1 hour
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 8 to 10 ounces
- Calories: 351
- Sugar: 7g
- Sodium: 387mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 111mg