Cooking the lobster shells in chicken broth creates a flavorful stock for the chowder.
1/2 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
1/4 cup Chardonnay
2 (3/4-pound) fresh or frozen, thawed lobster tails
2 cups fresh corn kernels (about 4 ears)
1 pound small red potatoes, cubed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1 cup heavy whipping cream
How to Make It
Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.
Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
This is a wonderful, flavorful chowder. I switched it up a tad by adding a whole sweated onion, extra corn, and sherry instead of chardonnay. I also doubled (maybe even tripled) the cayenne) The potatoes took a lot longer to cook than the 20 minutes recommended in the recipe. I diced mine small and they still took over 40 minutes to become tender. I had frozen a few lobsters so that's what I used. I think the flavor would be even better with fresh lobster. I like that it doesn't have a ton of milk in the recipe but just enough to give it a little substance over the chicken broth. Overall a good solid recipe. I will make it again.
I'm throwing out all my other chowder recipes!!! This is awesome. Followed the recipe as written but can be tinkered with. I did add a sweated diced onion. Would try Sherry for wine, Hot paprika or cumin for cayenne. Throw in some thyme if no tarragon. Whatever you improvise, the basic recipe is guest worthy... or perfect for a fireside supper with crusty bread and salad.