Lobster Chowder

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Lobster ChowderRecipe
Becky Luigart-Stayner; Mary Catherine Muir

This rich lobster chowder is full of great flavor, and it's perfect for weekend family meals or a dinner party. 

8 servings (serving size: 1 cup)


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2 (1 1/2-pound) live Maine lobsters or 2 1/2 cups chopped cooked lobster meat
3 gallons water
3/4 cup salt
8 cups water
2 bay leaves
2 bacon slices, chopped
1 cup chopped green onions
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
2 cups diced peeled baking potato
1 cup half-and-half
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups fresh corn kernels (about 4 ears)
Chopped fresh chives (optional)


Boil lobsters, covered, in 3 gallons of water and 3/4 cup salt in a 5-gallon stockpot for 10 minutes or until shells are bright orange-red and tails are curled. Remove from pan; cool. Remove meat from shells. Coarsely chop the meat; refrigerate.

Combine lobster shells, 8 cups water, and bay leaves in stockpot. Bring to a boil, reduce heat, and simmer 1 hour. Strain lobster stock through a colander into a large bowl; discard shells. Reserve 4 cups.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Add onions; sauté 2 minutes. Stir in paprika and cumin. Add reserved 4 cups stock and potato; bring to a boil. Cook for 15 minutes or until potato is tender. Remove from heat. Stir in lobster meat, half-and-half, sugar, 1/2 teaspoon salt, and pepper. Cover and refrigerate 1 hour, if desired.

Return pan to low heat. Add corn; cook 5 minutes. Garnish with chives, if desired.

Created date

July 2001

Nutritional Information

Calories 204
Caloriesfromfat 35 %
Fat 7.9 g
Satfat 3.7 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 13.2 g
Carbohydrate 21 g
Fiber 2.2 g
Cholesterol 49 mg
Iron 0.9 mg
Sodium 385 mg
Calcium 71 mg