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  • 10 ounces lobster claw and body meat frozen or canned

  • ½ cup unsalted butter 1 stick

  • ½ cup all purpose flour

  • 2 cups diced potatoes

  • 1 cup diced onions

  • 1 cup diced celery

  • 1 cup diced carrots

  • 2 cups chicken stock vegetable or seafood stock can be substituted

  • 2 cups milk

  • 1 teaspoon fresh thyme

  • sea salt and black pepper to taste


  • soak lobster meat in milk while preparing soup until needed.

  • melt butter in a medium saucepan

  • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!

  • Whisk in stock until fully incorporated

  • remove lobster meat from milk and set aside.

  • Add milk to the soup, mixing well.

  • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)

  • add fresh thyme

  • sea salt and pepper to taste.

  • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor

  • Serve and enjoy!

Lobster Chowder

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