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Lobster Chowder
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4.49 from 33 votes

Lobster Chowder Recipe

Lobster Chowder takes soup to a whole other level.  This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetiser
Cuisine: American
Servings: 6
Calories: 351kcal
Author: Chef Dennis Littley


  • 10 ounces lobster claw and body meat frozen or canned
  • ½ cup unsalted butter 1 stick
  • 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 vegetable or seafood stock can be substituted
  • 2 cups milk
  • 1 teaspoon fresh thyme
  • sea salt and black pepper to taste


  • soak lobster meat in milk while preparing soup until needed.
  • melt butter in a medium saucepan
  • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
  • Whisk in stock until fully incorporated
  • remove lobster meat from milk and set aside.
  • Add milk to the soup, mixing well.
  • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
  • add fresh thyme
  • sea salt and pepper to taste.
  • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
  • Serve and enjoy!


Calories: 351kcal | Carbohydrates: 28g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 737mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4260IU | Vitamin C: 12.5mg | Calcium: 179mg | Iron: 3.3mg