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Lobster, Potato, and Corn Chowder

PEI Lobster Chowder Recipe

This made-from-scratch Lobster Chowder, filled with rich flavours combined with light seasonings, is sure to be a hit with lobster lovers.
Course Main Course
Cuisine Canadian
Keyword chowder, creamed corn, lobster, lobster chowder, potato
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1½ - 2 lb cooked lobster to yield apx. 7 – 8 oz meat (reserve shells and any juice from the lobster)

Lobster Stock:

  • Cleaned-out shells, juice, and the legs from cooked lobster
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 3 ” chunk of celery, chopped
  • 2 ” chunk of carrot, chopped
  • ½ cup yellow onion, chopped
  • 1 bay leaf
  • 3 – 4 sprigs each of fresh thyme and parsley
  • 3 cups poultry stock (chicken or turkey)
  • 1/3 cup dry white wine

Bouquet Garni:

  • 1 star anise pod
  • 1 bay leaf
  • 2 pepper corns
  • 1 whole allspice

Chowder:

  • 3 tbsp butter
  • 1/3 cup onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup carrots, finely diced
  • 2 tbsp red pepper
  • 2 cloves garlic, minced
  • tbsp flour
  • cups strained lobster stock (retain any excess stock to thin chowder if it becomes too thick)
  • 1/3 cup dry white wine
  • cups waxy potatoes, such as the red-skinned Norland variety, peeled and diced into ½” cubes
  • ½ - ¾ tsp dried summer savory
  • ¾ cup whipping cream (35%MF)
  • ¾ cup whole milk
  • 1 – 10oz can creamed corn
  • ¼ cup Parmesan cheese, finely grated
  • tsp fresh chives, finely chopped
  • 1 – 1½ tsp fresh thyme, finely chopped
  • ¾ tsp fresh dillweed, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 - 2 tbsp butter
  • Salt and cracked pepper, to taste

Instructions

Lobster Stock:

  1. Remove and discard the head sac (aka grain sac or stomach (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.

  2. To make the lobster stock, heat the olive oil in stock pot over medium heat. Add the lobster shells along with the legs. Cook for about 2 minutes then add any juice from the lobster along with the minced garlic, celery, carrot, onion, bay leaf, and sprigs of fresh thyme and parsley. Add the poultry stock and white wine. Cover and bring to a boil then reduce heat to simmer for about an hour. Strain through a fine wire-mesh sieve and discard the solids.

Bouquet Garni:

  1. e To make the bouquet garni, use a small piece (apx. 6” square of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.

Chowder:

  1. Heat the butter in large heavy-bottomed pot over medium heat. When butter is melted, add the onion, celery, carrots, red pepper, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes.
  2. Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir to blend. Cook for a few seconds, stirring constantly to prevent sticking and scorching. Gradually add 2½ cups of the lobster stock along with the white wine, stirring constantly to work out any lumps. Add the potatoes, the bouquet garni, and dried summer savory. Increase heat to medium and bring mixture just to a boil then reduce heat to medium low. Cook for 6-8 minutes or until potatoes are almost, but not quite, fork tender.
  3. Combine the whipping cream and milk. Remove about 1/3 – ½ cup of the hot liquid from the pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook over medium-low heat for about 5 minutes. Add the creamed corn, and Parmesan cheese. Cook for 4-5 minutes, just until mixture is heated. If mixture is not as thick as desired, mix an additional tablespoon of flour in 2½ tablespoons of water or some leftover lobster stock (if any). Add a tablespoon of the hot chowder to temper it and then stir into the chowder in the pot.
  4. Add the lobster meat to the chowder along with the fresh herbs, and butter. Heat for about 2-3 minutes on medium-low temperature. Season with salt and pepper to taste.
  5. Remove and discard the bouquet garni. Ladle chowder into warmed bowls and garnish with sprig of parsley and/or chopped chives. Sprinkle lightly with paprika, if desired. Serve with crusty rolls, biscuits, or artisan bread.

Recipe Notes

Yield:  Apx. 4-6 servings

Note 1:  Chowder may be refrigerated up to two days.

Note 2:  Be sure to ready the accompanying blog post to this recipe as it contains additional details,  explanation, and tips for making this chowder.

Note 3:  Any leftover lobster stock can be labelled and frozen for a future use.