Dick Bridges’ Classic Lobster Chowder
This delicious recipe for lobster chowder yields a rosy red broth that’s loaded with lobster chunks and potatoes.
Dick Bridges’ Lobster Chowder
Photo Credit : Jonathan LevittDick Bridges’ lobster chowder recipe was his mother’s. Since he’s experienced in making lobster chowder for crowds, he cautions that even if you’re cooking for a big group, you should always make it in small batches, one gallon at a time, and let it cool properly. He says the flavor intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.
Read more about Dick Bridges, the man who perfected our favorite lobster chowder recipe.
Yield:
8 to 10 servingsIngredients
6 cups water (see note)
1 large onion, finely diced
3 large red potatoes, unpeeled and cubed, or 3 large white potatoes, peeled and cubed
1 teaspoon kosher or sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil (optional)
8 tablespoons (1 stick) salted butter (see note)
1 pound par-cooked lobster meat (claw and tail) from 4 or 5 1-1/2-pound lobsters, cut into chunks
3 tablespoons whole-kernel corn
1 can evaporated milk
Instructions
Put the water, onion, potatoes, salt, pepper, and basil (if using) into a 4- to 5-quart pot over high heat. Bring to a full boil; then reduce heat to a simmer and cook until the potatoes are almost tender, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium-high heat; then add all the lobster meat. Cook, stirring with a wooden spoon, just until the meat is fully cooked and the butter is bright orange. Remove from heat. Add the corn to the pot; then add the lobster. Let the soup sit on low heat 10 to 15 minutes; then add the milk. Bring to a gentle simmer and serve.
