Go Back
–+ servings
Print Recipe

Lobster Chowder

Course: Appetizer, Chowder, Main Dish, Soups & Salads
Cuisine: New England, Seafood
Servings: 12 servings

Ingredients

  • 8 tablespoons Unsalted Butter 1 stick
  • 1 medium onion, chopped
  • 3 large Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 6 cups lobster, seafood, or chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 lbs cooked lobster meat cut in large bite-size pieces
  • 2 cups heavy cream
  • 1 teaspoon dried basil

Instructions

  • In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
  • 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 or so. Set aside. Repeat with the remaining lobster and butter.
  • Add lobster to onion and potato mixture; stir over medium heat. Add cream and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or more cream. Serve.