Nova Scotian Lobster Chowder Recipe

Name: Nova Scotian Lobster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Market Size Lobsters (about 1 1/2 Pounds Each); 2 Tablespoons Salted Butter; 1/2 cups Onion, Minced; 2 Stalks Celery, Diced; 1 Shallot, Minced; 1 cup Chicken Stock; Reserved Lobster Juices; 1 cup Peeled And Diced Potato; 1/2 teaspoons Ground Cayenne Pepper; 1/2 teaspoons Ground Paprika; 1/2 pounds Baby Scallops; 1 Tablespoon Cornstarch; 2- 1/2 cups 10% Blend Cream, Divided; 1/4 cups Fresh Dill, Chopped; Salt And Pepper, to taste

Servings: persons

2 Market Size Lobsters (about 1 1/2 Pounds Each)
2 Tablespoons Salted Butter
1/2 cups Onion, Minced
2 Stalks Celery, Diced
1 Shallot, Minced
1 cup Chicken Stock
Reserved Lobster Juices
1 cup Peeled And Diced Potato
1/2 teaspoons Ground Cayenne Pepper
1/2 teaspoons Ground Paprika
1/2 pounds Baby Scallops
1 Tablespoon Cornstarch
2- 1/2 cups 10% Blend Cream, Divided
1/4 cups Fresh Dill, Chopped
Salt And Pepper, to taste

1
Shuck lobsters over a bowl and mesh colander so you can reserve any juices.
2
Set juices aside.
3
Heat butter in a small stock pot and saute onions, celery and shallots on medium heat for 2 minutes.
4
Add stock, lobster juice, and potato.
5
Cook for 5 minutes.
6
Reduce heat to medium low and add cayenne, paprika, and scallops.
7
Cover and cook another 5 minutes.
8
Meanwhile, dissolve cornstarch in 1/2 cup cream and set aside.
9
Add lobster to pot and remaining cream and cook 5 minutes, adding cornstarch mixture and turning heat back to medium halfway through.
10
Whisk well to slightly thicken.
11
Add dill and season to taste with salt and pepper.
12
Remove from heat and let cool in pot.
13
Refrigerate at least 1 hour before gently reheating and serving.

404

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 15 ingredients. The key ingredients include: 2 Market Size Lobsters (about 1 1/2 Pounds Each), 2 Tablespoons Salted Butter, 1/2 cups Onion, Minced, 2 Stalks Celery, Diced, and more.

Yes, Nova Scotian 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!

Nova Scotian Lobster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions