VNiceFood

How I Make Restaurant-Quality Lobster Chowder at Home

How I Make Restaurant-Quality Lobster Chowder at Home
Prep
15 min
Cook
60 min
Total
75 min
Serves
6
Calories
351 kcal
Protein
16.00 g
Carbs
28.00 g
Fat
19.00 g

Ingredients

  • 10 ounceslobster claw and body meat ((frozen or canned))
  • 1/2 cupunsalted butter ((1 stick))
  • 1/2 cupall purpose flour
  • 2 cupsdiced potatoes
  • 1 cupdiced onions
  • 1 cupdiced celery
  • 1 cupdiced carrots
  • 2 cupschicken stock ((vegetable or seafood stock can be substituted))
  • 2 cupsmilk
  • 1 teaspoonfresh thyme
  • —sea salt and black pepper (to taste)

Instructions

  1. 1

    Soak lobster meat in milk while preparing soup until needed.

  2. 2

    Melt butter in a medium saucepan.

  3. 3

    Add diced celery, carrots, and onion. Sauté 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!

  4. 4

    Whisk in stock until fully incorporated.

  5. 5

    Remove lobster meat from milk and set aside.

  6. 6

    Add milk to the soup, mixing well.

  7. 7

    Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes).

  8. 8

    Add fresh thyme.

  9. 9

    Season with sea salt and pepper to taste.

  10. 10

    Add lobster and allow to simmer for 7-10 minutes to build the lobster flavor.

  11. 11

    Serve and enjoy!