Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Recipe by Cooking Light July 2001

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Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

If you're using store-bought lobster meat, you can substitute equal parts clam juice and chicken broth for the lobster stock, which is made from the lobster shells. The chowder also works with two pounds of shrimp, substituting shrimp shells for lobster shells. This soup tastes best after it's spent an hour or two in the refrigerator, but you can serve it immediately, if you prefer.

Nutrition Facts

204 calories; calories from fat 35%; fat 7.9g; saturated fat 3.7g; mono fat 2.8g; poly fat 0.8g; protein 13.2g; carbohydrates 21g; fiber 2.2g; cholesterol 49mg; iron 0.9mg; sodium 385mg; calcium 71mg.
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