Lobster Chowder

Originally created by a Maine lobsterman, this recipe is perfect for a cozy winter dinner party.

SERVINGS

6-8

PREP TIME

10 min

COOK TIME

50 min

Ingredients

  • 8
    tablespoons (1 stick) unsalted butter
  • 1
    medium onion, diced
  • 3
    large russet potatoes, peeled and cut into 1/2-inch cubes
  • 6
    cups seafood stock (or cold water)
  • 1/2
    teaspoon sea salt
  • 1/4
    teaspoon freshly ground black pepper
  • 5
    pounds cooked lobster, cut into bite-sized pieces
  • 2-3
    cans evaporated milk
  • 1
    teaspoon dried basil
  • 1
    cup milk or cream, if necessary

Directions

  1. 1

    In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir and cook until soft, about 5 minutes.

  2. 2

    Add the potatoes and 6 cups stock or water and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.

  3. 3

    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. Set aside. Repeat with the remaining lobster and butter.

  4. 4

    Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.

Recipe adapted from New York Times