How to Make Authentic Lobster & Roast Corn Chowder

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1 large lobster
1/2 medium onion (finely diced)
1/4 medium red pepper (finely diced)
1/4 small jalapeno pepper (finely diced)
1/2 medium carrot (finely diced)
1/4 lb. unsalted butter (or margarine)
6 cup of lobster stock or 1 tbsp. lobster base and 6 cup of water
1 cup of corn (cut off the cob)
1 small smoked ham hock
1 bunch cilantro, (finely chopped)
2 cup of heavy whipping cream
1/2 the juice of a lemon
4 strips of bacon (finely diced)
1/4 medium green pepper (finely diced)
1/4 medium yellow pepper (finely diced)
1/2 stalk celery (finely diced)
1/2 cup diced green chillies (canned is fine)
1/2 cup of all purpose flour
1 tbsp. of tomato paste
1 cup of cream style corn
2 medium baking potatoes (peeled and cut into 1 inch squares)
2 stalks green onions (finely bias cut)
1 tsp. of Lenard’s southwestern seasoning blend
Salt and ground black pepper to taste


Steam the lobster for 17 minutes then let it cool and remove it from its shell.  You can save shells to make lobster stock if you prefer.  

Saute the bacon until it is crispy in a saucepan or small stock pot.

Add the onions, celery, carrots, green peppers, red peppers, yellow peppers, jalapeno peppers, and cook until soft.  

Then add the tomato paste, green chillies and lobster base, if you are using this instead of stock.  

Cook over a medium heat for 3 minutes, stirring continuously.

Add 1/2 of the unsalted butter and cook until it is melted.  Then add the flour and cook for another 3 minutes.  

Roast corn kernels in an oven, on a baking sheet, until slightly browned then add to chowder.  

At this point, add the cream style corn, south-western seasoning and smoked ham hocks.  If you are using stock or water instead of the lobster base, then add it now.

Simmer gently for about half an hour, stirring continuously, or as often as possible.  Then add the potato and simmer for another 15 minutes.

If the chowder is too thick, you can add more stock or water to get it to the desired consistency.  

Lastly, add the green onions, cilantro, lemon juice and whisk in the cream and the remaining butter.  Continue whisking until the butter is melted.  

Season the chowder with salt and black pepper to taste just before serving.


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