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Lobster Corn Chowder (Gluten-Free)

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

Lobster Corn Chowder Lobster Corn Chowder
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the live lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. (If using lobster tails, boil them for about 5 minutes.) Transfer the lobsters to a large bowl filled with ice water and let cool completely. Remove the meat and, from the claws, knuckles and tails. Cut lobster into bite size chunks. Reserve the shells and bodies and refrigerate the meat until ready to use.

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.