Gf Lobster Mobster Pernod Chowder Recipe

Prepare seafood

If lobster meat is in large chunks, cut into bite-size pieces (~1/2-inch). Pat lobster and shrimp dry and season lightly with 1/4 tsp salt and a pinch of pepper. Set aside in refrigerator until ready to add.

Deglaze and simmer stock

In a medium saucepan, pour the white wine and bring to a bare simmer over medium heat for 2 minutes to burn off alcohol. Add the seafood stock and bay leaf and keep at a gentle simmer while you prepare the base.

Sweat aromatics

In a heavy-bottomed pot over medium heat, warm the olive oil and 1 tbs butter until shimmering. Add the diced onion, celery and fennel. Season with a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6–8 minutes.

Add garlic and sweet potato

Add the minced garlic and cook 30–45 seconds until fragrant. Add the sweet potato cubes and stir to combine. Cook 2–3 minutes to coat in aromatics.

Make roux

Push the vegetables to one side, add the remaining 1 tbs butter to the pot, then sprinkle the gluten-free flour over the vegetables and butter. Stir constantly for 1–2 minutes to cook the flour but do not let it brown.

Add stock and simmer

Slowly pour the warm wine-stock mixture into the pot while stirring to avoid lumps. Bring to a gentle simmer, add the thyme, smoked paprika, and remaining salt and pepper. Simmer until sweet potatoes are tender, about 12–15 minutes.

Blend for body (optional)

For a creamier chowder, remove one-third of the solids with some cooking liquid and purée in a blender until smooth, then return to the pot and stir. Alternatively, use an immersion blender for a few quick pulses to partially purée—leave some texture.

Finish with dairy-free cream

Stir in the cold coconut milk (or lactose-free cream) and heat gently over low heat—do not boil—to avoid separation, about 3–4 minutes until warmed and slightly thickened.

Add Pernod and seafood

Remove the pot from heat briefly. Stir in the Pernod and lemon juice. Return to low heat and add the lobster meat and Argentinean red shrimp. Warm through gently for 2–3 minutes until shrimp turn opaque and lobster is heated (do not overcook).

Adjust seasoning and serve

Taste and adjust seasoning with additional salt, pepper or a squeeze more lemon as desired. Discard the bay leaf. Ladle chowder into bowls, garnish with finely snipped chives and an extra drizzle of olive oil or a small pat of butter if desired.

Serving suggestion

Serve hot with gluten-free crackers or toasted gluten-free sourdough slices. Leftovers keep refrigerated for up to 2 days; reheat gently over low heat.