Sweet Corn Lobster Chowder Recipe

Cook lobster

If using live lobster: bring a large pot of salted water to a rolling boil. Add lobster bodies and cook 8–10 minutes for 1–1¼ lb lobster or until shells turn bright red. Remove lobster and set aside to cool slightly. Reserve shells/bodies for stock.

Extract meat

Once cool enough to handle, crack shells and remove meat from claws and tails. Roughly chop the meat into bite-sized pieces until you have about 1.5 cups. Refrigerate the meat in a covered container.

Make quick lobster stock

Place reserved lobster shells in a medium saucepan with 500 ml water and the white wine. Bring to a simmer, mash shells with a spoon, and simmer gently, uncovered, for 20 minutes. Strain the liquid into a bowl, pressing solids to extract flavor. You should have roughly 400–500 ml of lobster-infused liquid. Set aside.

In a heavy-bottomed pot or Dutch oven over medium heat, melt 3 tbs butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, thyme sprigs, bay leaf, and smoked paprika; cook 1 minute until fragrant.

Stir in 2 tbs flour and cook, stirring constantly, 1–2 minutes to remove raw flour taste and form a light roux.

Slowly whisk in the reserved lobster stock and the chicken/vegetable stock until smooth. Add the diced potatoes and bring to a gentle simmer. Cook until potatoes are tender, about 12–15 minutes.

Add the corn kernels and simmer another 5–7 minutes until the corn is tender and flavors meld.

Stir in the whole milk and bring the chowder back to a low simmer. Do not boil vigorously after adding milk to prevent curdling.

Temper and add crème fraîche: ladle 2–3 tablespoons of the hot chowder into the crème fraîche in a small bowl, whisking to loosen. Then stir the tempered crème fraîche back into the pot to enrich the chowder and add a gentle tang.

Fold in the reserved chopped lobster meat and gently heat through for 2–3 minutes — just until lobster is warmed (avoid prolonged cooking to keep meat tender).

Remove thyme sprigs and bay leaf. Stir in lemon zest (if using), remaining 1 tbs butter for sheen (optional), and adjust seasoning with salt and pepper to taste.

Ladle chowder into warmed bowls. Spoon a small dollop (about 1 tbs) of extra crème fraîche on each bowl and sprinkle with finely snipped chives.

Serve immediately with crusty bread or oyster crackers.