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Lobster ChowderLobster Chowder
Lobster Chowder

Lobster Chowder

Originally created by a Maine lobsterman, this recipe is perfect for a warm and cozy dinner party. Serve with hunks of artisan bread to sop up the rich, velvety broth.
Recipe adapted from New York Times
Recipe adapted from New York Times
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lobster Chowder
Lobster Chowder
Prep Time50 Minutes
Servings6
0
Ingredients
8 tablespoons (1 stick) unsalted butter
1 medium onion, chopped in ½-inch dice
3 large russet potatoes, peeled and cut into ½-inch cubes
6 cups seafood stock (or cold water)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
5 pounds lobster, cut into bite-size pieces
2-3 cans evaporated milk
1 teaspoon dried basil
1 cup milk or cream, if necessary
Directions
  1. In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir and cook until soft, about 5 minutes.
  2. Add the potatoes and 6 cups stock or water and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
  3. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute. Set aside. Repeat with the remaining lobster and butter.
  4. Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
50 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
8 tablespoons (1 stick) unsalted butter
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
1 medium onion, chopped in ½-inch dice
Yellow Onions
Yellow Onions, 0.5 Pound
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$0.65 avg/ea was $1.15 avg/ea$1.29/lb
3 large russet potatoes, peeled and cut into ½-inch cubes
Bulk Russet Potatoes
Bulk Russet Potatoes, 0.75 Pound
$1.19 avg/ea$1.59/lb
6 cups seafood stock (or cold water)
Kitchen Basics Seafood Stock
Kitchen Basics Seafood Stock, 32 Ounce
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½ teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
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¼ teaspoon freshly ground black pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
5 pounds lobster, cut into bite-size pieces
Canadian Cold Water Lobster Tails
Canadian Cold Water Lobster Tails, 4 Ounce
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$8.99 was $10.99$2.25/oz
2-3 cans evaporated milk
Carnation Evaporated Milk
Carnation Evaporated Milk, 12 Ounce
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$2.00 was $2.39$0.17/oz
1 teaspoon dried basil
L&B California Sweet Basil
L&B California Sweet Basil, 0.5 Ounce
$5.59$11.18/oz
1 cup milk or cream, if necessary
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal

Directions

  1. In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir and cook until soft, about 5 minutes.
  2. Add the potatoes and 6 cups stock or water and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
  3. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute. Set aside. Repeat with the remaining lobster and butter.
  4. Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.