Lobster Chowder Recipe

Cook lobster (if starting live)

If using live lobsters, bring a large pot of salted water to a boil. Add lobsters and cook 8–10 minutes until shells are bright red. Remove, cool slightly, and separate meat from shells. Chop meat into 1/2-inch pieces and refrigerate. Reserve shells for making stock if desired.

Make quick lobster stock (optional)

In a medium pot, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. Add reserved shells and sauté 4–5 minutes to brown. Add 1/2 cup white wine, deglaze, then add 3 cups chicken or fish stock and a bay leaf. Simmer 20 minutes, strain, discard shells, and return liquid to the pot. Use this in place of up to 3 cups of the stock called for in the recipe.

In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons butter and 1 tablespoon vegetable oil over medium heat. Add the diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in the all-purpose flour and tomato paste; cook 1–2 minutes, stirring constantly, to eliminate the raw flour taste and create a light roux. The mixture should become slightly pasty but not browned.

Slowly whisk in the white wine to deglaze the pot, scraping up any browned bits. Then whisk in the stock (or reserved lobster stock + additional stock) until smooth.

Add the cubed potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook until potatoes are tender, about 12–15 minutes.

Stir in the milk and half-and-half and warm gently over low heat—do not boil or the dairy may separate. Add Worcestershire sauce and hot sauce, taste and adjust seasoning with more salt and pepper if needed.

Add the chopped lobster meat and remaining 1 tablespoon butter. Gently heat until the lobster is warmed through, about 2–3 minutes. Stir in lemon juice and chopped parsley. Remove bay leaf.

Ladle chowder into warmed bowls. Garnish with chopped chives, additional parsley, and an extra small pat of butter if desired. Serve with crusty bread.