Lobster Chowder
July 30, 2024
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
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8tablespoons (1 stick) unsalted butter
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1medium onion, diced
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3large russet potatoes, peeled and cut into 1/2-inch cubes
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6cups seafood stock (or cold water)
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1/2teaspoon sea salt
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1/4teaspoon freshly ground black pepper
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5pounds cooked lobster, cut into bite-sized pieces
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2-3cans evaporated milk
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1teaspoon dried basil
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1cup milk or cream, if necessary
Directions
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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.
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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.
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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.
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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