We love this recipe because it is so easy and SOOOO GOOD! If you don’t have live lobsters you can use lobster tails or lobster meat. This recipe take a little time but it is well worth it.
Prep Time 45 minutes
Cook Time: 60 minutes
Servings: 6
Ingredients
- 2 live lobsters (each 1 1/4 to 1 1/2 lb. makes about two cups of lobster meat), or Four 6-7 oz. Maine lobster tails, or One lb. of packaged cooked lobster meat
- 2 Tbs. canola oil
- 6 cups low-sodium chicken stock
- 1/2 cup white wine
- 3 ears of corn, kernels removed, keep the corncobs. You can use about two cups of frozen corn if it is out of season.
- 3 bacon slices, diced (I recommend thick cut apple wood smoked)
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 cups heavy cream
- 3 medium Yukon Gold or other potatoes, peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh chives
Directions

In a large pot over high heat, warm the oil. Add the reserved lobster shells and bodies and sauté until lightly browned, about 5 minutes. Add the stock, wine and corncobs, bring to a simmer and cook until reduced to about 3- 1/2 cups, 25 to 30 minutes.
In a Dutch oven over medium heat, sauté the bacon, stirring occasionally, until crispy and browned, 3 to 4 minutes. Add the onion, carrots, celery and corn kernels and sauté, stirring occasionally, until tender, 4 to 5 minutes. Strain the lobster-corn stock into the Dutch oven, add the cream and bring to a simmer. Stir in the potatoes, return to a simmer and reduce the heat to medium-low. Cook the potatoes until they are tender, about 25 minutes. Taste and adjust the salt and pepper.
In a soup bowl, divide the cooked lobster meat into the six bowls evenly.
Ladle the chowder into warmed soup bowls and sprinkle the chives on top for a beautiful garnish. A salad makes a perfect accompaniment. Serve immediately.