Simply Elegant Lobster Chowder Recipes

LOBSTER CHOWDER

Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.

Provided by Molly O'Neill

Categories dinner, soups and stews, appetizer, main course

Time 50m

Yield 12 servings

Number Of Ingredients 10

Lobster Chowder image

Steps:

In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
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 or so. Set aside. Repeat with the remaining lobster and butter.
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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

8 tablespoons (1 stick) unsalted butter
1 medium onion, chopped in 1/2-inch dice
3 large russet potatoes, peeled and cut into 1/2-inch cubes
6 cups lobster broth (or cold water)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
3 cans evaporated milk
1 teaspoon dried basil
1 cup milk or cream, if necessary

GRANDPA SEAMONE'S 'LOBSTER CHOWDER'

This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!

Provided by Aneta

Categories Soups, Stews and Chili Recipes Chowders

Time 40m

Yield 12

Number Of Ingredients 8

Grandpa Seamone's 'Lobster Chowder' image

Steps:

Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g

Ingredients

4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
¼ cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

AWESOME LOBSTER CHOWDER

Make and share this Awesome Lobster Chowder recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Awesome Lobster Chowder image

Steps:

In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
In skillet, melt 1/4 cup of the butter over medium heat.
Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
Sprinkle with flour, herbs, salt and pepper.
Cook for two minutes.
Add to potato mixture.
In same skillet, melt remaining butter over medium heat.
Add lobster; cook, stirring for 4 minutes.
Add to potato mixture.
Add evaporated milk; stir over medium heat for 10 minutes or until heated.
Serve garnished with parsley.

Nutrition Facts : Calories 254.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 82.5, Sodium 875.7, Carbohydrate 27.1, Fiber 3.8, Sugar 3.5, Protein 10.2

Ingredients

4 potatoes, peeled and diced (about 2 pounds)
1/2 cup butter
3 onions, chopped
1 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1/4 cup flour
1 tablespoon italian seasoning or 1 tablespoon herbes de provence
2 teaspoons salt
1 teaspoon pepper
1 (11 ounce) can frozen lobster meat, thawed and cut in bite-size pieces or 1 (11 ounce) can fresh lobsters, if you are so lucky
2 (385 ml) cans 2% evaporated milk
1/4 cup chopped fresh parsley

OLD STYLE LOBSTER CHOWDER

This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make.

Provided by Gwen35

Categories Chowders

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

Old Style Lobster Chowder image

Steps:

Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
Serve immediately.

Nutrition Facts : Calories 276.5, Fat 15.6, SaturatedFat 9.6, Cholesterol 47.3, Sodium 691.5, Carbohydrate 28.1, Fiber 2.8, Sugar 8.5, Protein 7.2

Ingredients

1 medium onion, finely chopped
2 medium potatoes, peeled, small dice
1 cup water
2 cups canned lobster, drained
2 cups whole milk
1/2 cup cream (recipe does not indicate butter fat content)
2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 teaspoon salt
1/4 teaspoon pepper, freshly ground