Lobster Chowder Recipe

Cook lobster

Bring a large pot of salted water to a rolling boil. Add the live lobster headfirst and boil for 8–10 minutes for a 1.25–1.5 lb lobster (adjust 1 minute per additional 2 ounces). Remove lobster and cool briefly. Reserve 1 cup of the lobster cooking water, strain and set aside. When cool enough to handle, remove meat from claws and tail. Chop tail and claw meat into 1/2-inch pieces and refrigerate. Reserve shells.

Make lobster stock

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the reserved lobster shells and sauté 3–4 minutes until fragrant. Add 1/2 cup white wine and simmer 2 minutes, scraping browned bits. Add 3 cups clam juice or fish stock and the reserved lobster cooking water. Add 1 thyme sprig and bay leaf. Simmer gently 20 minutes to concentrate flavor. Strain, pressing solids to extract liquid, and return stock to pot. Discard solids and return liquid to low heat.

In a heavy-bottomed pot over medium heat, melt remaining 2 tablespoons butter. Add onion, celery, carrot and leek with a pinch of salt. Sweat vegetables, stirring occasionally, until translucent and soft, about 6–8 minutes. Add minced garlic and remaining thyme sprigs and cook 1 minute until fragrant.

Sprinkle the 2 tablespoons flour over the softened vegetables and cook, stirring, 2 minutes to remove raw flour taste (creates a light roux). Gradually whisk in the prepared lobster/fish stock to avoid lumps until smooth.

Add the diced Yukon Gold potatoes and bring to a gentle simmer. Cook until potatoes are tender, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, lower heat to medium-low. Stir in whole milk and heavy cream. Heat gently—do not boil—to warm through and slightly thicken, 4–6 minutes. Taste and season with sea salt and freshly ground black pepper as needed.

Add the chopped lobster meat to the chowder and warm through for 2–3 minutes (do not boil or lobster will toughen). Stir in fresh lemon juice and smoked paprika if using. Adjust seasoning.

Ladle chowder into warmed bowls. Garnish with finely snipped chives and a light grinding of black pepper. Serve immediately with crusty bread and optional pairing: L’Ecole N°41 Chenin Blanc.