Lobster Chowder


This is a warming comfort food especially popular in the Northeast, enjoy!



4 pounds steamed and shucked lobster, with tails cut in large bite-size pieces
1 stick unsalted butter
2 shallots, finely chopped
1 garlic clove, minced
3 large russet potatoes, peeled and cut into 1/2-inch cubes
6 cups lobster or fish stock
½ tsp sea salt
¼ tsp freshly ground black pepper
3 cans evaporated milk
1/2 tsp dried basil (optional)
1 Tbs fresh tarragon, minced
1/2 cup heavy cream




In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes then add garlic and cook for an additional. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
Add lobster to onion and potato mixture; stir over medium heat. Add canned milk, tarragon, and basil , taste it, and adjust seasoning with additional salt and pepper. If mixture is too thick, add more cream. garnish with tarragon leaves and serve immediately. Bon Appetit!

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on November 22, 2015, in Seafood and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. Sounds and looks delicious! A definite must try recipe.


  2. Ha lifetime friend i need this dish


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