Lobster Chowder Recipe (2024)

1 lb of meat

Why is this recipe scaled for 12? Isn't four or six more human sized?

If I had the money to buy 5 pounds of lobster meat I would not be cooking. I'd be sitting on a boardwalk somewhere by a lobster shack, eating a 3 pound steamed lobster with butter and believe me, I would eat the lot of it.

This recipe is intended for a crowd, but you could half or third the ingredients accordingly.

Making stock (broth) is fun. At a minimum, lobster shells, salt, onion and tomato. I’m making some now and also threw in fennel and corn cobs. Some kind of fat is good too (butter, bacon, etc.) Lots of water and let it boil down. When you’re ready, remove large chunks and run your stock through a sieve. If you really want to be fancy, put some cheese cloth in your sieve. What you don’t use now, freeze and use later.

I like my chowders thicker so I added 1/3 cup plus 2 tbsp of flour to the cold water and mixed in good. I did not use onion. My family, as well as myself really liked this recipe. Plus this was my first time making lobster chowder!

I’m sorry but that MAY be a seafood chowder. Lobster chowder? Yuck! 8-10 haad shell lobstas cooked and picked. Couple sticks a buttah Sauté until the buttahs nicen orange. Slowly (or fast lay) add about a Gallon o whole milk. Warm it up nice’n hot(don’t boil) shut her down. Leave uncovered til cool. Throw a cova on it and stick’er in the refaa-ova night. Reheat nice & slow. Serve wicked hot with oysta crackas. Enjoy

Is that 5 lbs of lobster without the shells?

This was superb with about ~1 lb of Langostino lobster tails (Costco). I made my own broth with a dozen shrimp shells and the water released by the thawing lobster, plus the usual veggie suspects. Added minced leek w/ the onion. Added parm rind to cooking taters. Made a roux from sautéed lobster butter, which added some much-needed heft to the base. Used half and half instead of canned milk; just poured in until it looked right. Fresh basil instead of dried. Cheese on top! Fed 3 +lunch leftovers

After making this it was pretty thin. I made a roux with about 6 tbsp each of butter and flour, and added the broth from the chowder to thin it out before mixing it in to the chowder and it helped a lot.

Excellent! I added 4 fresh bay leaves and a couple shakes of red pepper flakes to the pot. My husband put a little sherry in his portion.YUM!!

I love this recipe! And when I make it for my carb hating friends I use cauliflower (add the florets very near the finish so they have a little "tooth). Celery root also works.

Perfect as written, no need for the cream. I used 6 lobster, a little sautéed bacon may have been nice, but really not necessary.

How big are the cans of evaporated milk? 8 oz? 4 oz?

This recipe tastes great, but it’s INCREDIBLY thin. I made a roux with 5 T of butter and flour and it didn’t help at all.

This recipe is so good! One of the best chowders I have tasted—and being from the East Coast have tasted many!

We bought 5 lbs of fresh lobster, steamed them, removed the meat and then simmered the shells with 2 C chicken broth and 2 C water to make a stock for the soup. When it was time to add the evaporated milk and broth, we realized it would be way too much liquid for the amount of potato and lobster meat, so we only used 2 cans of the milk with the 6 C of the stock. It was still way too thin so I made a roux and added that to the soup which helped. I also added a splash of white wine at the end.

Lobster stock traditionally uses tomato paste. This accounts for the red tinge in the broth in the photo.

I halved the potato portion and added 3 cups of Olathe corn….absolutely wonderful….a keeper recipe

This was superb with about ~1 lb of Langostino lobster tails (Costco). I made my own broth with a dozen shrimp shells and the water released by the thawing lobster, plus the usual veggie suspects. Added minced leek w/ the onion. Added parm rind to cooking taters. Made a roux from sautéed lobster butter, which added some much-needed heft to the base. Used half and half instead of canned milk; just poured in until it looked right. Fresh basil instead of dried. Cheese on top! Fed 3 +lunch leftovers

Is that 5 lbs of lobster without the shells?

I would like more comments from those who have made this recipe exactly as given, not the adaptations. I will try it as it is written as soon as I can, and then comment.

Definitely add flour to thicken

Can you use coconut milk and cream in place of evaporated milk?

I don’t know why I shudder at the thought of evaporated milk in my food. Maybe because it reminds me of baby formula back in the day. Would heavy cream be a good substitution?

I’m sorry but that MAY be a seafood chowder. Lobster chowder? Yuck! 8-10 haad shell lobstas cooked and picked. Couple sticks a buttah Sauté until the buttahs nicen orange. Slowly (or fast lay) add about a Gallon o whole milk. Warm it up nice’n hot(don’t boil) shut her down. Leave uncovered til cool. Throw a cova on it and stick’er in the refaa-ova night. Reheat nice & slow. Serve wicked hot with oysta crackas. Enjoy

Excellent! I added 4 fresh bay leaves and a couple shakes of red pepper flakes to the pot. My husband put a little sherry in his portion.YUM!!