Atlantic Lobster Chowder
Atlantic Lobster Chowder
Get this quick and easy soup recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 45 minutes
  • Cooking Time 2 hours 15 minutes
  • Yield 6 - 8 servings
  • For Stock:
  • 30 millilitres Vegetable oil
  • 8 kilograms (3-4 lbs) of whole, cooked Lobster, meat reserved
  • 2 Chicken legs, thigh attached
  • 2 cooking Onions, peeled and roughly chopped
  • 2 Celery stalks, chopped
  • 2 Carrots, peeled and chopped
  • 2 fresh Thyme sprigs
  • 25 grams fresh Ginger, peeled and sliced
  • 2 Garlic cloves, peeled
  • For Chowder:
  • 30 millilitres Vegetable oil
  • 125 grams diced Leek (white and light green part)
  • 125 grams finely diced Celery (2 stalks)
  • 165 grams diced Red bell pepper (1 pepper)
  • 10 millilitres chopped fresh Thyme
  • 18 grams all-purpose Flour
  • 250 grams peeled and diced Potato
  • 1 litre Lobster stock
  • 1½ cups Corn kernels (you can add the cobs to the stock)
  • 450 grams diced cooked Lobster meat
  • 250 millilitres Whipping cream
  • Salt & pepper
  • Chopped fresh Coriander, for garnish
  • Lime juice, for garnish
  1. For the stock, heat a large stockpot on high heat and add the oil. Add the lobster shells and sauté to extract the flavor, for about 3 minutes
  2. Reduce the heat to medium and add the chicken, onions, celery, carrots, thyme, ginger and garlic. Add enough water to cover and bring this to a gentle simmer over medium heat and cook for 90 minutes
  3. Strain away the solids and discard (the chicken meat can be saved for chicken salad or another dish), reserving the liquid
  4. For the chowder, heat a large soup pot over medium heat and add the oil. Add the leeks, celery, pepper and thyme and sauté until the leeks are tender, about 5 minutes. Add the flour and stir for a minute, just until the flour starts to stick to the bottom
  5. Add the potato and then stir in the stock. Bring this up to a gentle simmer and cook, uncovered, for about 20 minutes, until the potato is tender
  6. Stir in the corn and the lobster meat and simmer an additional 10 minutes. Stir in the cream and season to taste
  7. Ladle into large bowls and serve with chopped coriander and lime juice

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