

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.
INGREDIENTS
- 10 ounces lobster claw and body meat frozen or canned
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour I used a Gluten Free blend
- 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
INSTRUCTIONS
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soak lobster meat in milk while preparing soup until needed.
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melt butter in medium saucepan
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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!
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Whisk in stock until fully incorporated
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remove lobster meat from milk and set aside.
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Add milk to soup, mixing well.
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Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
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add fresh thyme
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sea salt and pepper to taste.
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add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
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Serve and enjoy!