Lobster Chowder Recipe

Name: Lobster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 medium onion, chopped in 1/2-inch dice; 3 large russet potatoes, peeled and cut into 1/2-inch cubes; 6 cups lobster broth (or cold water); 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces; 3 cans evaporated milk; 1 teaspoon dried basil; 1 cup milk or cream, if necessary

Servings: persons

1
In a large pot over low heat, melt 2 tablespoons of the butter.
2
Add the onion, stir, and cook until soft, about 5 minutes.
3
Add the potatoes and 6 cups broth or water, and bring to a simmer.
4
Season with salt and pepper.
5
Cook for about 30 minutes, until potatoes begin to soften.
6
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
7
Add about a third of the lobster and saute for about a minute or so.
8
Set aside.
9
Repeat with the remaining lobster and butter.
10
Add lobster to onion and potato mixture; stir over medium heat.
11
Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper.
12
If mixture is too thick, add milk or cream.
13
Serve.

677

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.
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 10 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, 1 medium onion, chopped in 1/2-inch dice, 3 large russet potatoes, peeled and cut into 1/2-inch cubes, 6 cups lobster broth (or cold water), and more.

Yes, Lobster 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 Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions