Old Style Lobster Chowder

Dive into coastal comfort with this Old Style Lobster Chowder, a creamy and indulgent seafood delight that celebrates fresh, tender lobster. Packed with hearty russet potatoes, sweet onions, and a velvety blend of heavy cream and clam juice, this chowder strikes the perfect balance between rich, savory flavors and delicate aromatics like thyme and bay leaves. The addition of lobster shells boiled in clam juice (optional, yet highly recommended) infuses the broth with a depth of oceanic essence that truly elevates this dish. Ideal for cool, cozy evenings, this classic New England-inspired recipe is served piping hot, garnished with fresh parsley, and pairs beautifully with crusty sourdough or crispy oyster crackers. Ready in just about an hour, it’s a satisfying and timeless seafood masterpiece that delivers the taste of the coast straight to your kitchen.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium (about 2 pounds each) lobster (cooked, meat removed from shells)
• 4 tablespoons unsalted butter
• 1 large yellow onion (diced)
• 2 celery stalks (diced)
• 3 medium russet potatoes (peeled and diced into 1/2-inch cubes)
• 4 cups clam juice
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon fresh thyme (leaves only, chopped)
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Begin by removing the cooked lobster meat from the shells. Roughly chop the meat into bite-sized pieces and set aside. Reserve the shells to deepen flavor, if desired, by boiling briefly in the clam juice before straining.

Step 2

In a large, heavy-bottomed pot or Dutch oven over medium heat, melt the unsalted butter.

Step 3

Add the diced yellow onion and celery. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking the mixture for 2 minutes to eliminate the raw flour taste.

Step 5

Add the diced potatoes, clam juice, and bay leaves to the pot. Stir to combine and bring the mixture to a gentle boil.

Step 6

Reduce the heat to low, cover, and let the potatoes simmer for 12-15 minutes until tender but not falling apart.

Step 7

Stir in the heavy cream, whole milk, thyme, salt, and black pepper. Let the chowder heat through on low heat without boiling, about 5 minutes.

Step 8

Add the chopped lobster meat to the pot, stirring gently to combine. Allow it to heat for an additional 3-5 minutes.

Step 9

Taste and adjust seasoning as needed, adding more salt or pepper to preference.

Step 10

Remove the bay leaves before serving. Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	4673.2 grams (4673.2g)

Amount per serving	% Daily Value*
Calories	4555

Total Fat 234.80g	301%
Saturated Fat 131.30g	657%
Polyunsaturated Fat 0.30g
Cholesterol 1574mg	525%
Sodium 16813mg	731%
Total Carbohydrate 172.70g	63%
Dietary Fiber 17.40g	62%
Total Sugars 31.10g
Protein 391.40g	783%

Vitamin D 107IU	537%
Calcium 2441mg	188%
Iron 17mg	94%
Potassium 8389mg	178%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 35.8%

Carbs: 15.8%