Lobster Chowder

Name: Lobster Chowder
Total time: 50 min
Yield: 12 servings
Cuisine: new england
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

Recipe from Dick Bridges

Adapted by Molly O'Neill

Lobster Chowder — Alexandra C. Daley-Clark for The New York Times

Total Time: 50 minutes
Rating: 5(512)
Comments: Read comments

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. —Molly O'Neill

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Ingredients

Yield:12 servings

8tablespoons (1 stick) unsalted butter
1medium onion, chopped in ½-inch dice
3large russet potatoes, peeled and cut into ½-inch cubes
6cups lobster broth (or cold water)
½teaspoon sea salt
¼teaspoon freshly ground black pepper
5pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
3cans evaporated milk
1teaspoon dried basil
1cup milk or cream, if necessary

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

5 out of 5

512 user ratings

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Comments

Becca7 years ago

I agree with AlanZelt— 12 servings is a "side dish" serving size. If this is to be a MEAL, which it would be for any real Mainer, it will only serve max, 6. Folks grab a good cup to 2 cups of any stew / chowder here in Maine.

I know in restaurants, it's an appetizer, but at home, it's THE MEAL.

Sue Ryan7 years ago

If I had the money to buy 5 pounds of lobster meat I would not be cooking. I'd be sitting on a boardwalk somewhere by a lobster shack, eating a 3 pound steamed lobster with butter and believe me, I would eat the lot of it.

Steve7 years ago

1 lb of meat

Kristina5 months ago

Is this 5 pounds of lobster while they’re in the shell still? Or 5 pounds of meat weighted after it’s shelled?

Liz1 year ago

Perfect as written, no need for the cream. I used 6 lobster, a little sautéed bacon may have been nice, but really not necessary.

Carol1 year ago

How big are the cans of evaporated milk? 8 oz? 4 oz?

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