How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fin 'N' Claw Chowder ?

You need 19 ingredients. The key ingredients include: 1 c. chopped (1/4 to 1/2 inch chunks) cooked lobster meat (about 1 whole lobster's meat or lots of bodies' worth), 1 lb. fresh fish chunks or seafood, raw but chopped like the lobster, 2 c. double strength Better Than Bouillon Lobster Base (BTBLB), reconstituted then chilled, in which to soak the seafood/fish, 4 oz. each of butter (one stick -- but use whatever lobster butter is left over for flavor and bring up to a quarter lb.) and flour, made into a roux, and more.

Is Fin 'N' Claw Chowder suitable as soups & stews?

Yes, Fin 'N' Claw Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Fin 'N' Claw Chowder ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fin 'N' Claw Chowder Recipe

Name: Fin 'N' Claw Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped (1/4 to 1/2 inch chunks) cooked lobster meat (about 1 whole lobster's meat or lots of bodies' worth); 1 lb. fresh fish chunks or seafood, raw but chopped like the lobster; 2 c. double strength Better Than Bouillon Lobster Base (BTBLB), reconstituted then chilled, in which to soak the seafood/fish; 4 oz. each of butter (one stick -- but use whatever lobster butter is left over for flavor and bring up to a quarter lb.) and flour, made into a roux; Shells, legs and assorted bits from 2-4 lobsters, cracked into pieces (the more and the smaller, the better) and boiled in 6 qts of water with:; 1/4 of a medium onion; 1 stalk celery; 3 cloves garlic; 1/2 ear of corn, cooked and eaten, preferably at a lobster bake on a beach somewhere; 4 tbsp. BTB Lobster Base; 1/4 c. minced onion; 1/4 cup minced celery; 2 tbsp. minced fresh or frozen italian flat leaf parsley; 1/2 cup frozen baby peas; 1 tbsp. Mexican saffron (1/2 tbsp. paprika will serve as a poor substitute); 3 c. half and half; 2 c. fairly dry white wine; 1/4 tsp. black pepper; salt to taste (I don't add salt as my chowder is quite salty from my seawater cooked lobster)

Warm up with this hearty Fin 'N' Claw Chowder recipe. Made with lobster, fresh fish, Better and butter. Easy step-by-step instructions included.

This Fin 'N' Claw Chowder relies on simple, everyday ingredients such as of a medium onion, stalk celery, garlic and btb lobster base. It comes together quickly and makes 4 servings, at about 492 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Fin 'N' Claw Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions