Ingredients

  • Serves 6-8 people
  • stock:

    2 tbsp vegetable oil

  • shells from 1.3-1.8kg of whole lobster (meat reserved)

  • 2 chicken legs (thigh attached)

  • 2 cooking onions (peeled & roughly chopped)

  • 2 celery stalks (chopped)

  • 2 carrots (peeled & chopped)

  • 2 fresh thyme sprigs

  • 25 g fresh ginger (peeled & sliced)

  • 2 garlic cloves (peeled)

     

  • chowder:

    2 tbsp vegetable oil 

  • 1 cup diced leek (white & light green part)

  • 1 ½ cups diced red bell pepper (1 pepper)

  • 2 tsp chopped fresh thyme

  • 2 tbsp all-purpose flour

  • 1 ½ cup peeled & diced potato

  • 4 cups lobster stock

  • 1 ½ cup corn kernels (you can add corbs into stock)

  • 350-450 g diced cooked lobster meat

  • 1 cup whipping cream

  • salt & pepper

  • chopped fresh coriander (for garnish)

  • lime juice (for garnish)

Episode 7: Atlantic Lobster Chowder
Recipe Courtesy of
Asian Food Network

Episode 7: Atlantic Lobster Chowder

Easy, thick and slurpalicious. Fragrant sweetness from lobster tails with soft lobster meat, this chowder will be a family dinner favourite.
  • Easy
  • 15 min
  • 95 min
  • 15 min
  • 2 steps
  • 23 Ingredients
  • Easy
  • 2 steps
  • 23 Ingredients
  • 15 min
  • 95 min
  • 15 min

Instructions

  1. Prepare stock

    • For the stock, heat a large stockpot on high heat and add the oil.  Add the lobster shells and sauté to extract the flavor, for about 3 minutes.  
    • Reduce the heat to medium and add the chicken, onions, celery, carrots, thyme, ginger and garlic. 
    • Add enough water to cover and bring this to a gentle simmer over medium heat and cook for 90 minutes.  
    • Strain away the solids and discard (the chicken meat can be saved for chicken salad or another dish), reserving the liquid.


  2. Make chowder

    • For the chowder, heat a large soup pot over medium heat and add the oil. 
    • Add the leeks, celery, pepper and thyme and sauté until the leeks are tender, about 5 minutes.  Add the flour and stir for a minute, just until the flour starts to stick to the bottom.  
    • Add the potato and then stir in the stock.  Bring this up to a gentle simmer and cook, uncovered, for about 20 minutes, until the potato is tender.  
    • Stir in the corn and the lobster meat and simmer an additional 10 minutes.  Stir in the cream and season to taste.


Plate and Serve!

 Ladle into large bowls and serve with chopped coriander and lime juice.

Plate and Serve!

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Ingredients
  • Serves 6-8 people
  • stock:

    2 tbsp vegetable oil

  • shells from 1.3-1.8kg of whole lobster (meat reserved)

  • 2 chicken legs (thigh attached)

  • 2 cooking onions (peeled & roughly chopped)

  • 2 celery stalks (chopped)

  • 2 carrots (peeled & chopped)

  • 2 fresh thyme sprigs

  • 25 g fresh ginger (peeled & sliced)

  • 2 garlic cloves (peeled)

     

  • chowder:

    2 tbsp vegetable oil 

  • 1 cup diced leek (white & light green part)

  • 1 ½ cups diced red bell pepper (1 pepper)

  • 2 tsp chopped fresh thyme

  • 2 tbsp all-purpose flour

  • 1 ½ cup peeled & diced potato

  • 4 cups lobster stock

  • 1 ½ cup corn kernels (you can add corbs into stock)

  • 350-450 g diced cooked lobster meat

  • 1 cup whipping cream

  • salt & pepper

  • chopped fresh coriander (for garnish)

  • lime juice (for garnish)

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