Dick Bridges’ Classic Lobster Chowder
This delicious recipe for lobster chowder yields a rosy red broth that’s loaded with lobster chunks and potatoes.
By Yankee Magazine|Aug 29 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanDick 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.
Made this for a family get together. Served it with the milk on the side for those who wanted a clear broth. it was a sensational chowder. Thanks Dick and Yankee Magazine!
I would replace the canned condensed milk with light cream.
How does this “lobster chowder” differ from classic “lobster stew”? Is the difference purely in the name or is there some specific difference in ingredients or method? This looks a lot like the “lobster stew” which I grew up with in Maine: absolutely delicious and a recipe well worth keeping. Thanks!
A chowder has potato and onion, a stew does not.
Stews dont’ have potato and onion ? All my Beef Stews have potato and onion …
Lisa, we aren’t talking beef stew here; we’re talking lobster stew. A true lobster stew never has potatoes or onions. Ever.
No veggies in stew. Just cream, butter, and lobster.
Lovely recipe, but I don’t want any basil in my chowder! Nothing should overpower that sweet, luscious lobster flavor!
I have a problem digesting chowders with a lot of butter and cream, so I frequently use canned evaporated milk and a little less butter than called for. It still hits the taste buds just fine.
I love a good old New England Lobster Stew!
Something is missing from this recipe. What gives it the “rosy red” color you mention? I made it twice and both times it came out white. Thanks for what you do! I’m a devout reader of Yankee Magazine. 🙂
Peg, I have been making this for years. I use about 1 tablespoon of tomato paste. That adds a nice color without making it like tomatoes.
Thanks Charlene!
I made this last night for my family and we all found it very tasty. I followed Charlene’s suggestions and added a tablespoon of tomato paste at the beginning. I also used a combination of half homemade lobster stock and chicken stock that I had in the freezer instead of the water. I have been disappointed with lobster chowders in the past, finding that the lobster flavor was masked by other ingredients, but this was very lobster-y!
For a healthier chowder, eliminate the butter, use less water, and use unsweetened condensed milk. The lobster is really all the flavor one needs.
Hey Tom, there is nothing unhealthy about butter as long as it is from grass fed free range cows. If the butter comes from grain fed, antibiotic and/or growth factor treated cows, much less healthy, however, if you still object, you can always substitute coconut oil or coconut butter: speaking fro experience, it’s the absolute in any oil or butter substitution.
No such thing as unsweetened condensed milk. It is pure milk SUGAR. What you are referring to is EVAPORATED milk which is what you would use in stews and chowder, which is milk with some of the water removed, making it creamier and better for use in chowder than cream which gets watered down when added to liquid.
I don’t understand why people think there is such a thing as unsweetened condensed milk! The recipe clearly stated EVAPORATED! Sigh.
So, without adding tomato paste, since he doesn’t, what does give his chowder that beautiful color? Is it just from the red lobster???
How about frozen lobster meat? Is that a bad sub for par cooked fresh lobster? And no sherry in this either? Just a tad? Paprika is another alternative to tomato paste for the color issue. And what about clam juice with the water, or another fish stock available in the market? Following the recipe as written does seem to miss the mark in a few ways. But Im no expert here for sure.
I’m going to have to try a couple of the without butter variations/suggestions people made, way too buttery for me, couldn’t taste the lobster.
Should be use a stock made from boiling lobster shells.
I never knew that I learned something new today
A chowder has potato and onion, a stew does not.
I made this into a seafood chowder with whole clams and shrimp. I boiled the entire lobster shell and used that liquid. Has a nice red color to broth. I did not use as much butter as the original recipe. also deleted basil and added some dill. EXCELLENT…
I have made lobster stew that people raveb about. Use onion no vegetables. Use broth from lobster shells or clam broth and cream or half/half. No dill.
I never heard of “unsweetened” condensed milk. Do you mean evaporated?
No- do not use evaporated milk too sweet, if you cannot find condensed milk use 1/2&1/2
I believe the recipe here calls for evaporated milk. Personally, I would use a combination of whole milk and heavy cream.
Whole Milk and heavy cream. Seems to me that’s the definition of half and half.
Half and half is milk and light cream.
Please understand the difference between condensed milk and evaporated milk. They are very different! Condensed is pure milk sugar way too sweet for use in stews and soups. Evaporated milk is milk with some of the water removed, making it creature and perfect for New England stew and chowder recipes. Better than cream which gets watered down when added to stew.
I just wish lobster weren’t so danged expensive.
Thanks so much. The recipes are amazing.
I’m going to try this!
How does one get par-cooked lobster?
HAVE IT STEAMED AT SUPERMARKET
Steamed lobster at a supermarket is way beyond par cooked. Par cooked is partly cooked so the lobster finishes cooking in the chowder. However if you can convince the fish guy to cook them for half the time then you might be ok. But get them home quick and have the rest of the soup ready for the lobster. Par cooking a 1 1/4 lobster for us is about 7 minutes steamed . But I am not a professional cook . My family did come over from England circa 1640. To jittery Maine. Not even going to pretend that makes me an expert on lobster cookery
Steaming at home is better I use little water; after lobsters are cooked and meat taken out I re-cook the lobster shells and get everything out of lobster. Freeze for future use (liquid). Makes a good stock. Matter of fact I’m making a lobster stew today and using my frozen lobster stock. Yum!!!!!
My mouth is watering just reading these reviews. Thank you for all the suggestions. I can’t afford lobster here in Pennsylvania, but I have access to very good frozen shrimp with the shells on ,so I will try this with shrimp shell broth, cut some of the butter and use 1/2 and 1/2. Born in Manhattan, NY, I fancy myself a practical Yankee-type having been raised with this saying: Make it last, wear it out, make it do, or do without. I’ll do it with shrimp this time and look forward to the day we can again travel to beautiful New England and enjoy it there. Many thanks for a wonderful and inspiring magazine.
Well described.
I use half and half or whole cream. No condensed milk. No vegetables. Liquid from lobster in place of water. Onions. Get raves from family and friends.
I always keep broth from lobsters; strained from shells and pick and keep everything I can from cleaning a lobster. Usually always cook a few anyway .
Use a bit of BETTER THAN BOULLION Lobster Base. It gives good color and lobster flavor to the chowder. It’s made from cooked lobster. Be careful with salt in the recipe, this adds some. The same company makes a clam base too.
Please people, understand the difference between evaporated milk and condensed milk…. completely different things!
Why do you need to peel the potatoes if they are “white” but leave them unpeeled if they are red potatoes? Just curious. Is there a taste difference?
The difference is the thickness of the peel and it’s taste given the cooking method. The peel of red-skinned potatoes are tender and edible whether roasted or boiled. Starchier potatoes have a much thicker peel that gets leathery when boiled.
I need a lactose-free alternative to milk which wouldn’t ruin the taste. Any suggestions?
Lactaid milk?
Fairlife milk/the best!
I use 1/2 &1/2 and a smidgen of thyme. For butter and color I use lobster butter made from sautéing lobster shells with butter. I keep some in the freezer.
I made this last night and it’s a winner! I used the “less water” version. I felt it needed a wee bit more salt than is called for. Also, since lobster is so expensive, we used half lobster and half shrimp, which turned out great. The rosy color that others have mentioned doesn’t matter to us — just the taste! And in lieu of basil, I put a pinch of Herbs de Provence…
I love “real lobsta chowder”. How can it be called as such with potatoes, onions plain water and all the other stuff?? Thanks, but :
“no thanks”!!!!!!!!
Because it has chowder in the name…which means it has those things in it like most chowders do…you obviously have no idea what you are talking about.
I think you’re mixing stew & chowder up. Lobster stew has none of those other things in it. I just made it Monday night with leftover lobster I had. It’s lobster, heavy whipping cream, a little milk, butter, S & P and a little Paprika on top to give it that red color. When I make lobster chowder, I use can milk, milk, butter, potatoes & chopped up onions, S & P and a dash of garlic powder, again sprinkled with paprika ’cause I like the color. I measure nothing, so it’s always a little different. I’ve been known to add corn to make Lobster Corn Chowder.
My question is a practical one, can I freeze the leftovers?
In 2007, Dick Bridges allowed the “Times” to reprint his Lobster Chowder Recipe {cooking.nytimes.com (466)}.
This isn’t it.