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Lobster chowder is more than just a comforting seafood dish; it embodies the essence of coastal charm and indulgence. This creamy delight offers a luxurious blend of flavors that perfectly balances the sweetness of fresh lobster with rich, velvety textures. As you dive into a bowl of this chowder, each spoonful transports you to a seaside escape, where the ocean's bounty is celebrated in every bite.

Lobster Chowder

Indulge in the coastal charm of luscious lobster chowder, a creamy delight that seafood lovers will adore. This dish combines the sweetness of fresh lobster, rich dairy, and aromatic vegetables for a truly comforting experience. Perfect as an elegant appetizer or a hearty main course, each spoonful delivers a taste of luxury. Explore the art of crafting this flavorful chowder at home and impress your family and friends with a bowl of ocean-inspired bliss. Perfect for any occasion!
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Ingredients
  

2 live lobsters (about 1.5 pounds each)

4 cups seafood stock

2 cups heavy cream

1 cup whole milk

4 slices of bacon, diced

1 medium onion, chopped

2 celery stalks, diced

2 medium potatoes, peeled and diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon Old Bay seasoning

Salt and black pepper, to taste

1 tablespoon lemon juice

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

Cook the Lobsters: In a large pot, bring salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they are bright red. Remove them, cool, and extract the meat. Reserve the shells and chop the lobster meat into bite-sized pieces.

    Prepare the Base: In a large saucepan, cook the diced bacon over medium heat until crispy. Add the chopped onion, celery, and potatoes, and sauté for about 5 minutes until the vegetables begin to soften.

      Add Garlic and Seasoning: Stir in the minced garlic, thyme, and Old Bay seasoning. Cook for another minute until fragrant.

        Create the Broth: Pour in the seafood stock and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes or until the potatoes are tender.

          Make it Creamy: Stir in the heavy cream and whole milk. Allow the chowder to heat gently, being careful not to let it boil. Add the reserved lobster meat and the lemon juice. Season with salt and black pepper to taste.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or oyster crackers on the side.

              Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6