Lobster & Corn Chowder (GF)

Step 1 — Steam the Lobsters & Cook the Potatoes

In a large stockpot, bring 4 cups of water to a boil. Remove claw bands from lobsters and add to the pot along with the corn cobs. Cover with the lid slightly ajar and steam until cooked through, about 10 to 15 minutes. The tails should curl and spring back when pulled.

Remove corn cobs and discard and place lobsters into a colander set over a plate to cool. Strain the cooking liquid, return it to the pot, and add the diced potatoes. Simmer until tender, about 10 minutes. Strain and reserve both the potatoes and the liquid separately.

Step 2 — Build the Lobster Stock

Once the lobsters are cool enough to handle, remove all meat and dice. Set aside.

Using kitchen shears, cut the shells into small pieces. Return shells, legs, and bodies to the stockpot with 4 tablespoons of butter. Cook gently over low heat, stirring frequently, for about 15 minutes.

Add white wine and reserved lobster liquid. Increase heat and simmer for another 15 minutes to extract flavor, stirring occasionally.

Strain through a fine mesh sieve, discarding shells and reserving the stock.

Step 3 — Render the Bacon

In a large Dutch oven over medium heat, cook bacon until crisp. Remove and finely chop. Drain excess fat, leaving the browned bits in the pot.

Step 4 — Build the Chowder Base

Add remaining butter to the pot. Add shallot, leek, celery, white pepper, salt, and tarragon. Cook gently until vegetables are soft and aromatic.

Deglaze with sherry, then add reserved lobster stock, potatoes, bacon, lobster meat, and corn.

Step 5 — Finish the Chowder

Reduce heat to low and add milk and cream. Warm gently without boiling. Adjust seasoning with salt and freshly ground black pepper to taste.

Step 6 — Serve

Ladle into warm bowls and garnish with fresh chives.

Serving Notes

Serve with warm sourdough, oyster crackers, or buttered brioche. This chowder is best enjoyed the day it’s made, while the lobster remains tender and sweet.

How We Set Our Coastal Table

Ribbed Stoneware Bowls 

These ribbed stoneware bowls bring texture and depth to the table. The matte exterior and dark glazed interior frame chowders, braises, risottos, and winter soups beautifully, keeping the focus on the food while adding quiet visual structure. Substantial in the hand and stackable for storage, they transition seamlessly from kitchen to table.

Stemmed White Wine Glasses

A well-shaped white wine glass isn’t just aesthetic — it refines the experience. The tall, gently tapered bowl preserves freshness while directing aromatics forward, making it ideal for crisp coastal pairings and lighter styles.

Short Pairing Suggestions:

• New England Clam Chowder → Chablis or unoaked Chardonnay

• Seafood & Fish Dishes → Sauvignon Blanc

• Cream-Based Soups → Dry Riesling

Clean, balanced, and understated — the kind of glass that belongs at a thoughtful table.

→ NEW ENGLAND KITCHEN CLAMBAKE & COASTAL ENTERTAINING ESSENTIALS

Can’t Make It to Maine?

You don’t have to stand on a dock in Rockland or Boothbay Harbor to taste fresh Maine lobster. If travel isn’t in the cards, have the coast shipped to your door. Fresh, cold-water Maine lobsters can be packed and delivered overnight, allowing you to recreate a true New England boil at home — complete with drawn butter, corn, and a chilled white wine. It’s a simple way to bring the flavor of the Gulf of Maine to your own table, wherever you are.

→ Ship Fresh Maine Lobsters to Your Door

More Soups We Love

If soups are part of your regular cooking rhythm, you’ll find more recipes here that emphasize depth of flavor, thoughtful technique, and ingredients that build naturally layered results — the kind of soups that feel both comforting and restaurant-worthy. Explore a few favorites:

• Creamy Leek & Potato Soup — velvety, classic, and quietly elegant

• Kuri Squash Soup — smooth, lightly sweet, and finished with warm spice

• Grand-Père Vegetable & Kielbasa Soup — hearty, aromatic, and deeply satisfying

• Cream of Wild Mushroom Soup — earthy, refined, and perfect for colder evenings

Each recipe stands beautifully on its own, yet together they form a collection designed for everyday cooking, seasonal gatherings, and slow Sunday meals.

→ Explore More Soup Recipes

→ Shop the Tools We Use

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