Lobster Chowder

Lobster Chowder

1 (2 lb.) live lobster
4 strips bacon, finely diced
1/2 medium onion, finely diced
1/4 medium green pepper, finely diced
1/4 medium red pepper, finely diced
1/4 medium yellow pepper, finely diced
1/4 small jalapeno pepper, finely diced
1/2 stalk celery, finely diced
1/2 medium carrot, finely diced
1/2 cup diced green chilies, canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock (or 1 tablespoon lobster base dissolved in 6 cups water)
1 tablespoon tomato paste
1 cup corn, cut off the cob
1 cup cream style corn
2 medium baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, finely chopped
2 stalks green onions, finely chopped
2 cups heavy whipping cream
1 teaspoon Lenard’s southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper to taste


1.Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired.

2.In a sauce pot, saute bacon until crispy. Add onions, green, red, and yellow peppers, jalapeno peppers, celery and carrots. Cook until soft.

3.Add tomato paste and green chilies. Pour lobster stock and cook 3 minutes stirring constantly.

4.Add 1/2 of the unsalted butter and cook until melted. Add flour and cook for 3 more minutes.

5.Roast corn in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.

6.Add cream style corn, southwestern seasoning. Cook for 1/2 hour keeping at a slow boil, stirring constantly.

7.Add potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency.

8 all natural weight loss supplements.Add green onions, cilantro and lemon juice. Slowly whisk in cream and the remaining butter until melted.

9.Season with salt and black pepper to taste.

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