Lobster and Shrimp Chowder Recipe

Step by Step Method

Step 1

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.

Step 2

Note: I have made this with both vegetable and chicken broth; and, both are delicious. I actually prefer chicken, if I had my choice.

Step 3

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.

Step 4

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.

Step 5

Seafood Base ... Add the lobster and shrimp shells back to the pot of broth; and, simmer on medium low heat, for 30 minutes. NOTE: I usually add the shells to a piece of cheese cloth, and tie it up. If you don't have any cheese cloth, it is not necessary. You can simply strain the broth in a fine mesh strainer, it works just as well. And, if you don't have a fine mesh strainer, just add a coffee filter to your colander or strainer, it works perfectly. Once your broth is done simmering, strained if necessary, and reduced a bit; set to the side. Infusing the flavor of the shells from the seafood; adds tons of flavor.

Step 6

Onion Base ... As your broth simmers, prepare your base. Add a tablespoon of the butter to a saute pan; and bring to medium heat. Add the onions, a pinch of salt and pepper, and saute until tender, about 5 minutes. Then, add the rest of the butter. After it is melted, add the flour and whisk until it is all combined; let it cook a minute or two, to get rid of the flour taste.

Step 7

Soup ... Add your onion base to the broth, and return the pot to the heat. Bring to medium heat (a light boil); and, add the creamed corn, potatoes, and stir to combine. Once the soup comes up to a light boil again; season with salt and pepper, and add the white wine. Reduce to medium low heat; and simmer, 10-15 minutes.

Step 8

Finish ... Add the cream, hot sauce (maybe 1/2-1 teaspoon), I like spicy, but start with just a little. Then, once, the cream has heated through (about 2-3 minutes); add the tarragon, chives, lobster and shrimp. Stir until everything is combined. Cook another couple of minutes, just until the seafood is heated back up. When you add the lobster and shrimp; if the soup seems to thick, add a bit more broth - it really depends on how thick you like it. Just a personal preference.

Step 9

Serve and ENJOY! ... Personally, I love to serve this in a bread bowl. It isn't necessary, but definitely worth it. After you ladle up the soup, garnish with a squeeze of fresh lemon; chives, and a sprinkle of paprika. And, I always have extra hot sauce on the table ... for those who like a bit of extra heat. If you don't serve the chowder in a bread bowl; serve with crusty bread, oyster crackers, or saltines. A side salad is all you need for a delicious dinner.

Tips

No special items needed.

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Mungia

My oh my was this delicious! I loved following your directions. They are so clear to follow! This is one fabulous chowder and I can assure you it will see repeats! The broth was so full of flavor from the seafood. I cooked regular potatoes and used those. The canned just don't do it for me. Just yummy!