Lobster Chowdah (Chowder) Recipe

Name: Lobster Chowdah (Chowder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lobster shells; 8 cups water; 2 cups red potatoes, peeled and cut into chunks; ½ cup onion, diced; ½ teaspoon chopped garlic; ½ cup chopped celery; ½ cup butter; 1 cup heavy cream; 1 ½ tablespoons flour; 1 tablespoon tomato paste; salt and pepper

Servings: persons

1
Remove any remaining meat from lobster.
2
See note at bottom.
3
**Place lobster shells (the entire things, head and all) in large pot.
4
Pour in water.
5
Simmer uncovered for one hour.
6
Strain and reserve liquid.
7
In a soup pot melt butter.
8
Add onion and garlic.
9
Cook slowly until onion is tender.
10
Add celery and cook a couple of minutes.
11
Add tomato paste.
12
Cook and stir for one mintue.
13
Add flour.
14
Stir well.
15
Add potatoes.
16
Stir on medium low heat for about two minutes.
17
Slowly add strained stock while stirring.
18
Simmer until potatoes are done, about 45 minutes.
19
Add heavy cream and any remaining lobster meat that was removed from shells.
20
Simmer for 15 minutes.
21
Season with salt and pepper.
22
**Note: To remove lobster meat from legs, remove legs from lobster.
23
Cut of tip of the top joint (the one that was attached to the body).
24
Using a rolling pin, start at foot of lobster and roll up across leg.
25
Meat will be squeezed out of top cut.
26
Thanks Alton Brown for that great tip.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 lobster shells, 8 cups water, 2 cups red potatoes, peeled and cut into chunks, ½ cup onion, diced, and more.

Yes, Lobster Chowdah (Chowder) falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Lobster Chowdah (Chowder)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions