Easy and Delicious Lobster Chowder Recipe (2024)

Published: Feb 16, 2015 · Modified: Feb 9, 2023 by Chef Dennis Littley

4.63 from 45 votes

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It doesn’t have to be winter to be soup season, especially when the soup you’re making (or eating) is Lobster Chowder. When Lisa and I go out to eat we’re always on the lookout for delicious starters and good homemade soups always fall into that category.

Easy and Delicious Lobster Chowder Recipe (1)

When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would beshe didn’t know just how good lobster could be.

That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!

Needless to say, lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course, lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!

Of course, if you don’t have a Restaurant Depot, you can shop at most Supermarkets that carry 8-ounce to 1-pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.

Table of Contents:

What Kind of Lobster should I use for Soup?

For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.

Easy and Delicious Lobster Chowder Recipe (2)

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4.63 from 45 votes

Lobster Chowder Recipe

Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Appetiser

Cuisine: American

Servings: 6

Calories: 351kcal

Author: Chef Dennis Littley

Ingredients

10 ounces lobster claw and body meat frozen or canned
½ cup unsalted butter 1 stick
½ cup all purpose flour
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups chicken stock vegetable or seafood stock can be substituted
2 cups milk
1 teaspoon fresh thyme
sea salt and black pepper to taste

US Customary – Metric

Instructions

soak lobster meat in milk while preparing soup until needed.
melt butter in a medium saucepan
add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
Whisk in stock until fully incorporated
remove lobster meat from milk and set aside.
Add milk to the soup, mixing well.
Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
add fresh thyme
sea salt and pepper to taste.
add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
Serve and enjoy!

Nutrition

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About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

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Judi
January 27, 2024 at 4:15 pm
Hi Chef! I’m so happy to have found you! I have precooked and frozen langostino tails that I bought from Trader Joe’s. I read the comments about not using the tail meat of the lobster. Do you think these little guys would work? The recipe sounds delicious. Can’t wait to try.
Reply
- Chef Dennis Littley
  January 27, 2024 at 4:39 pm
  langostinos are a little different from lobster and can be used to make the soup. But with any seafood, don’t let it cook too long in the soup or it will get tough. Add it towards the end of the preperation and since its precooked you just want to give it long enough to get hot, about 10 minutes.
  See Also
  Chili Mac and Cheese
  Reply
Kim Timian
December 28, 2023 at 1:39 pm

I’m always cooking just the normal everyday meals, I do try to get out of my comfort zone once in awhile. This was absolutely amazing on the first try. Thank you so much. I can’t get enough and really don’t want to share.
Reply
- Chef Dennis Littley
  December 28, 2023 at 2:01 pm
  I’m happy to hear you enjoyed my lobster chowder. I hope you find more delicious recipes on my website to try!
  Reply
Ponytail
December 12, 2023 at 5:57 pm

I made this today and my husband loved it! I added 2 large scallops and 2 jumbo shrimp.
Reply
- Chef Dennis Littley
  December 13, 2023 at 8:08 am
  Adding shrimp and scallops was a great addition, I’m happy to hear you enjoyed the chowder!
  Reply
Calvin
December 11, 2022 at 8:52 pm

Can I freeze the leftovers
It was a hit but I am one of them guys that doubles every time
Reply
- Chef Dennis Littley
  December 11, 2022 at 8:54 pm
  absolutley, the soup freezes well. Just make sure its a well-sealed container.
  Reply
  - Becky
    February 09, 2023 at 4:10 pm
    I have frozen lobster tails, do I cook them first or put them in the milk out of their shell ?
  - Chef Dennis Littley
    February 09, 2023 at 4:16 pm
    Lobster tails are not the best for soup. They will end up rubbery and tough. If that is all you have and you want to make a lobster soup you need to cook the lobster separately and not add the cooked meat until it is served.
    To use lobster tails, you can add the shells to the soup and let it simmer as the soup is being made. The shells will add some flavor. Cut up the lobster into small bite-size pieces, and in another pan saute it in butter. Cook it just enough to be done.
    Ladle the soup into bowls and add the cooked lobster to the top of the soup.
axe
January 31, 2021 at 3:17 pm
it says six servings but HOW MUCH is a serving size
Reply
- Chef Dennis Littley
  January 31, 2021 at 5:32 pm
  serving size will be 8-10 ounces
  Reply
  - axe
    February 01, 2021 at 6:04 pm
    thank you sir! the chowder is delicious btw
- Diane Harrington
  October 19, 2022 at 9:00 pm
  
  Great recipe. Good thick chowder. Will make again and try different things from the base. Suggestions?
  Reply
Claudette
January 29, 2021 at 3:28 pm
Her Dennis, thank you. I make this, but substituted 2/3 of the milk with heavy cream. I also added diced shrimp and diced scallops. I know most chefs frown upon folk modifying their recipes, but I had the shrimp and scallops. Next time I may add sweet corn. Thank you.
Reply
- Diane Harrington
  October 19, 2022 at 9:03 pm
  
  My son suggested the corn too,. Have you done that? How did it turn out? Fresh corn, frozen, canned? I want to try this with a variety of seafood too. Thanks.
  Reply
  - Chef Dennis Littley
    October 19, 2022 at 9:10 pm
    corn would be a nice addition. I do have a corn chowder recipe.

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Easy and Delicious Lobster Chowder Recipe (2024)

FAQs

What two ingredients must be present for the soup to be called a chowder? ›

In its very basic format chowder is a soup made with a base of broth and thickened cream. You'll regularly find chowders served alongside crackers or biscuits too.

What is the difference between lobster bisque and lobster chowder? ›

Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.

See Details ›

Why do you scald milk for chowder? ›

Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.

Find Out More ›

What can I use to thicken seafood chowder? ›

Flour: Thicken the chowder up with all-purpose flour.

Get More Info ›

What ingredient does chowder always have? ›

Customarily, chowder included onion, potatoes, and cream.

Show Me More ›

What is usually a main thickening agent of chowder? ›

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

View Details ›

How do you make chowder without curdling? ›

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Explore More ›

How do you scald milk without curdling? ›

Instructions

In a small saucepan over medium heat, add milk and heat until a skin forms on top of the milk, about 170 degrees.
Watch carefully to make sure the milk doesn't boil. Remove immediately from heat and cool to 110 degrees before proceeding with your recipe.

Mar 24, 2024

Keep Reading ›

When to add heavy cream to chowder? ›

Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil.

Get More Info ›

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Find Out More ›

Should chowder be thick or thin? ›

While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

See Details ›

What makes a soup a chowder? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

What 2 ingredients are used to thicken the soup? ›

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Read On ›

What are the 2 basic categories of soup? ›

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.

Tell Me More ›

What are the two types of chowder? ›

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.

Discover More ›