Description
Rich, creamy, and packed with tender lobster meat, this chowder is a seafood lover’s dream. Aromatic vegetables and a velvety broth make it perfect for cozy dinners or elegant gatherings.
Ingredients
Units
Scale
- 1 lb lobster meat, cooked and chopped
- 4 cups seafood or chicken broth
- 2 cups heavy cream
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon Old Bay seasoning (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, melt butter over medium heat.
- Add onion, celery, and carrot; sauté for 5–7 minutes, until softened.
- Stir in garlic and cook for 1 minute until fragrant.
Step 2: Make the Roux
- Sprinkle flour over the vegetables and stir to coat.
- Cook for 2–3 minutes, stirring constantly, to eliminate the raw flour taste.
Step 3: Add Broth
- Gradually pour in the seafood or chicken broth while whisking continuously to avoid lumps.
- Bring to a gentle boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened.
Step 4: Add Cream and Lobster
- Stir in heavy cream and season with Old Bay, salt, and pepper.
- Add lobster meat and gently heat through for 5–7 minutes. Avoid overcooking the lobster.
Step 5: Adjust and Serve
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley.
Notes
- Enhance Flavor: Add a splash of sherry or white wine while sautéing vegetables.
- Thicker Chowder: For a thicker consistency, simmer longer or increase the flour slightly.
- Seafood Variations: Include shrimp or scallops for extra seafood richness.
- Perfect Pairing: Serve with crusty bread or oyster crackers.
