LOBSTER CHOWDER
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.
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams
GRANDPA SEAMONE'S 'LOBSTER CHOWDER'
This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!
Provided by Aneta
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
- While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 21.6 g, Cholesterol 94.9 mg, Fat 14.1 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 8.6 g, Sodium 341.9 mg, Sugar 7.4 g
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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.
Provided by Chef Dennis Littley
Categories Appetiser
Time 1h15m
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 351 kcal, Carbohydrate 28 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 387 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
LOBSTER CORN CHOWDER
Steps:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
LOBSTER CHOWDER
Make and share this Lobster Chowder recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In deep saucepan, saute onion in butter til tender.
- Add potatoes and water.
- Cover and simmer 10 mins or til potatoes are almost tender.
- Add remaining ingredients.
- Reheat, but do NOT boil.
Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3
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.
Provided by My Island Bistro Kitchen
Categories Main Course
Number Of Ingredients 36
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
NOVA SCOTIA LOBSTER CHOWDER
Nova Scotia is one of Canada's three Maritime provinces. Nova Scotia holds a lot of historical sites. Quite a few well known singers originate from Nova Scotia such as Anne Murray, Rita MacNeil, April Wine, Sarah McLachlan just to name a few!! This is a rich chowder packed with plenty of lobster. It can be served in small cups...
Provided by Nicole P.
Categories Chowders
Number Of Ingredients 10
Steps:
- 1. Directions In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.
- 2. Enjoy :)
CORN AND LOBSTER CHOWDER
Steps:
- If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
- Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
- Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
- Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
LOBSTER & CORN CHOWDER
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder--plus it's gluten-free.
Provided by Kathy Gunst
Categories Healthy Lobster Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Bring stock (or broth) and water to a boil in a large stockpot.
- Very carefully remove the rubber bands from lobsters (pay attention; they will start trying to pinch). Place the lobsters claws-side down in the pot, cover and cook for 5 minutes. Uncover, carefully flip the lobsters over, cover and cook for 5 minutes more. Remove the lobsters to a large bowl and let cool. (Reserve the stock.)
- Working over a large bowl to catch the lobster juice, cut open the tails with kitchen shears. Insert a fork into a tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claws and knuckles. (The meat will not be fully cooked.) Cut the meat into 1-inch pieces; set aside in the bowl. Remove the thin legs from the body, break in half and add to the stock.
- Meanwhile, heat butter and oil in a large pot over medium-low heat. Add leeks and cook, stirring occasionally, until very soft but not browned, about 10 minutes. Add potatoes and cook for 5 minutes. Increase heat to high and add the reserved stock (with the legs) and any reserved lobster juice; bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the potatoes are almost tender, 10 to 12 minutes more.
- If using fresh corn, cut the ends so you can stand the cob flat on a work surface. Using a large, sharp knife and standing each cob on its end in a large shallow dish, cut the kernels from the cob. Then, using the blunt side of the knife, scrape down the cob to release the corn "milk." Repeat with the remaining ears of corn.
- Stir the corn kernels and corn milk (or frozen corn), reserved lobster meat and its juice, cream (or half-and-half), 1/4 cup chives, pepper and salt into the pot. Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 minutes. Serve topped with the remaining 1/4 cup chives.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 43.2 g, Cholesterol 113.9 mg, Fat 21.6 g, Fiber 4.5 g, Protein 17.8 g, SaturatedFat 11.4 g, Sodium 686.3 mg, Sugar 8.9 g
LOW-CARB KETO CLAM CHOWDER RECIPE (EASY & QUICK WITH BACON)
This recipe for low-carb keto clam chowder is so easy and hearty that anyone loves it! This easy low-carb keto clam chowder is done in 15 and it requires minimum effort. It is loaded with tender clams, smoky bacon, and cream cheese, all simmer in a creamy, buttery broth. If you are not a fan of clams, you can substitute lobster, shrimp, or even fish to match your taste.
Provided by Viviana Blihoghe
Categories Main Course Soup
Time 25m
Number Of Ingredients 11
Steps:
- Cook the bacon over medium-high heat for 3-5 minutes or until lightly brown;
- Add a knob of butter to the pot together with the chopped onion and garlic with a pinch of salt; cook until translucent, for about 5-7 minutes;
- Add the chicken broth together with the bay leaf and simmer on low for 10 minutes;
- Add the cauliflower and cook for 5 minutes;
- Add the clams together with the cream cheese and heavy cream and stir to combine;
- Simmer for another 3 minutes or until the clams are cooked through;
- Season to taste and serve with fresh herbs on top.
Nutrition Facts : ServingSize 201 g, Fat 29.4 g, SaturatedFat 16.3 g, TransFat 0.7 g, Cholesterol 96.8 mg, Sodium 307 mg, Carbohydrate 8.8 g, Fiber 0.7 g, Sugar 4.7 g, Protein 12.9 g, Calories 347 kcal
LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH
Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it's best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don't re-cook lobster that's already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.
Provided by Nagi
Categories Starter
Number Of Ingredients 37
Steps:
- If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
- Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
- Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
- Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
- Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
- Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
- Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
- Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
- How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
- Make Sauce per the Dipping Sauces recipe.
- Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
- Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
- Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
- Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
- Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
- Make the sauce per the Lemon Browned Butter Sauce recipe.
- Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
- Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
- Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
- Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
- Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
- Garnish with lemon wedges & parlsey leaves, serve.
- Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
- Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.
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LOBSTER CHOWDER RECIPE | MYRECIPES
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4/5 (2)Calories 204 per servingServings 8
- Boil lobsters, covered, in 3 gallons of water and 3/4 cup salt in a 5-gallon stockpot for 10 minutes or until shells are bright orange-red and tails are curled. Remove from pan; cool. Remove meat from shells. Coarsely chop the meat; refrigerate.
- Combine lobster shells, 8 cups water, and bay leaves in stockpot. Bring to a boil, reduce heat, and simmer 1 hour. Strain lobster stock through a colander into a large bowl; discard shells. Reserve 4 cups.
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Add onions; sauté 2 minutes. Stir in paprika and cumin. Add reserved 4 cups stock and potato; bring to a boil. Cook for 15 minutes or until potato is tender. Remove from heat. Stir in lobster meat, half-and-half, sugar, 1/2 teaspoon salt, and pepper. Cover and refrigerate 1 hour, if desired.
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5/5 (1)Calories 407 per servingServings 7
- Lobster and Shrimp ... Add 7 cups of the broth and 1 teaspoon of the Old Bay seasoning (or any seafood seasoning, I usually add a bit more), to a large pot, and bring to a light boil. Then, add the lobsters and cook 7-9 minutes, based on 3/4 lb lobsters. If using lobster tails, 5-7 minutes. Once the meat in the tail is opaque, firm, and the shell is bright red, the lobsters are done. Remove the lobster to the counter to cool.
- Note: I have made this with both vegetable and chicken broth; and, both are delicious. I actually prefer chicken, if I had my choice.
- After you remove the lobster, let the broth come back up to a light boil; then, add the shrimp. The shrimp do NOT take hardly any time. Once they turn pink and begin to curl ... they are done. Remove the shrimp and let them cool as well. Remove the broth from the heat, as you work on the seafood.
- Remove the meat from the lobster shells (reserving the shells), and rough chop. Put the lobster in a bowl on the counter. Peel the shrimp, saving the shells; rough chop the shrimp, and add to the bowl with the lobster.
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5/5 (2)Total Time 1 hrCategory SoupCalories 415 per serving
- Start making the stock by melting the butter in one of the pots over medium heat. Add the onions and cook for 5 minutes until softened.
- Place in all of the lobster shells, then pour in the wine, milk, cream and sherry, paprika and bay leaf. Stir and simmer on low for 30 minutes.
- Add the onions, celery, corn, potatoes, salt and pepper and cook, stirring often, until the stock is done.
LOW CARB LOBSTER CHOWDER - GLUTEN AND DAIRY FREE
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4.8/5 (4)Servings 6Cuisine AmericanCategory Soup
- Combine the shells and body from one lobster and four cups of water to a medium saucepan. Bring to a boil, lower heat and simmer for fifteen minutes. Strain the liquid. You’ll need 2 cups of broth for this recipe, you can discard or freeze the rest.
- Cook the bacon, butter, and onion in a large pan over low heat for 3 – 4 minutes or until the onions are soft and the bacon is cooked through but not crispy.
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5/5 (28)Total Time 25 minsCategory SoupCalories 238 per serving
- Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter.
- Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. The mixture will start to thicken. Add half and half a little at a time while stirring briskly. The mixture will be creamy and will look like thick cream. Place salt, clams, and juice from cans, potatoes, bottled clam juice and milk with the mixture.
- On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently. Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.
EASY KETO LOBSTER BISQUE RECIPE - LOW CARB YUM
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Ratings 30Calories 390 per servingCategory Soup
- Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
- Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
- Add olive oil to medium-sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
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