Ingredients
– 10 ounces frozen or canned lobster claw and body meat
– ½ cup unsalted butter
– ½ cup all-purpose flour
– 2 cups diced potatoes
– 1 cup diced onions
– 1 cup diced celery
– 1 cup diced carrots
– 2 cups chicken stock
– 2 cups milk
– 1 teaspoon fresh thyme
– Sea salt and black pepper to taste
Instructions
1-In a large pot, melt the butter over medium heat and add the diced celery, carrots, and onions. Sauté them for about 3-4 minutes until they soften and smell great. Next, stir in the flour and cook on low heat for around 5 minutes, making sure it doesn’t brown too much to keep the soup smooth.
2-Gradually whisk in the stock until it’s all mixed in, then add the milk that the lobster was soaking in. Bring in the diced potatoes and let everything simmer for 20-30 minutes until the potatoes are soft. Season with fresh thyme, sea salt, and black pepper, then add the lobster meat and simmer for another 7-10 minutes to blend the flavors just right.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦞 Use only body and claw lobster meat for the best texture and flavor.
🥣 Cook raw lobster meat in the chowder; add pre-cooked lobster near the end.
❄️ Freeze leftover chowder in a sealed container for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 8-10 ounces
- Calories: 351
- Sugar: 7g
- Sodium: 387mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 111mg