THIS CAFE LIFE
Lobster & Corn Chowder (GF)
This lobster and corn chowder is built on a house-made lobster stock, layered with smoky bacon, sweet corn, tender potatoes, and finished with cream and fresh tarragon. Rich without being heavy, it balances sweetness, salinity, and depth in every spoon.
A refined coastal classic, designed for special occasions and modern entertaining.
Prep Time:
1 Hour
Cook Time:
1 Hour
Yield:
6 Servings
Ingredients
2 Lobsters, chicks or culls
1 Shallot, minced
1 Leek, white part only, rinsed well and small dice
2 Celery stalks, small dice
2 Bacon strips, thick slab
6 T. Butter
3 Corn ears, cut off kernels
2 C. Milk, whole
2 C. Heavy Cream
1/2 C. White Wine
1/3 C. Sherry (optional)
1 T. Tarragon
2 Yukon or Red Bliss Potatoes, cut into 1-inch cubes.
2 t. White Pepper
Salt & freshly ground black pepper to taste
Chives for garnish
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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.
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