Step 1: Prepare the Lobster

  1. Bring a large pot of salted water to a boil.

  2. Place the lobsters into the pot and cook for 8-10 minutes, until they turn bright red.

  3. Remove the lobsters and let them cool. Reserve the cooking water for the stock.

  4. Crack the lobster shells and extract the meat from the claws and tails. Chop the meat into bite-sized pieces and set aside.

  5. Save the shells for making the stock.

Step 2: Make the Lobster Stock

  1. In a large stockpot, heat a bit of butter or oil over medium heat.

  2. Add the lobster shells, onion, celery, carrots, and garlic. Sauté until fragrant, about 5 minutes.

  3. Add the bay leaf, peppercorns, and the reserved cooking water.

  4. Simmer the mixture for 30-40 minutes to extract all the flavors.

  5. Strain the stock through a fine-mesh sieve into a clean bowl or pot. Discard the solids.

Step 3: Prepare the Chowder Base

  1. In a large pot, melt the butter over medium heat.

  2. Add the diced onion and celery, sautéing until softened, about 5 minutes.

  3. Stir in the flour and cook for 2 minutes to form a roux.

  4. Gradually add the lobster stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.

  5. Add the potatoes and corn (if using). Cook until the potatoes are tender, about 10-15 minutes.

Step 4: Add the Cream and Lobster Meat

  1. Reduce the heat to low and stir in the heavy cream and milk.

  2. Add the thyme leaves, salt, and pepper to taste.

  3. Gently fold in the chopped lobster meat and let the chowder simmer for 5 minutes. Avoid boiling to prevent curdling.

Step 5: Serve and Garnish

  1. Ladle the lobster chowder into bowls.

  2. Garnish with fresh parsley or chives for a burst of color and flavor.

  3. Serve with crusty bread or oyster crackers for the ultimate seafood experience.

Tips for Success:

  • Use Fresh Lobster: Fresh lobster yields the best flavor, but frozen lobster can be a convenient alternative.

  • Customize Your Vegetables: Add other vegetables like leeks or bell peppers to enhance the flavor profile.

  • Don’t Rush the Stock: A well-made lobster stock is the backbone of this dish, so take the time to extract all the flavors.

Lobster chowder is a dish that brings the taste of the sea to your table. With its creamy texture and robust flavor, it’s sure to become a favorite in your recipe collection. Try this step-by-step guide and enjoy a bowl of luxurious, homemade lobster chowder.