This amazing Lobster and Shrimp Chowder tastes like the seaside! It makes a meal on its own with a buttered roll.
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Ingredients
Lobster - The Ina Garten version uses 3 lbs of lobster, but that is cost-prohibitive if you live in a landlocked area. So I added shrimp, scallops and clams. Use any combination of ingredients that will give you about 4 lbs of seafood.
Stock- Make your own by simmering the lobster tail shells and shrimp shells. This will ensure that the dish has an overall lobster flavour. Adding the corn cobs if you have them will also enhance the stock. If you don't have corn cobs available the just use the seafood shells.
Corn- If you can get corn on the cob you will use the cobs in the stock. If you can't get corn on the cob, you can use frozen corn.
Sherry- Choose a dry sherry. (Avoid Cream Sherry)
How to Make Lobster Shrimp Chowder
There are a couple of steps to this.
First - you will cut the corn off the cob and remove the shells from the shrimp and lobster. Set the corn, shrimp and lobster meat aside. You will simmer the stock ingredients to make the stock. Strain out the solids when it is done.
Second - You will sauté the soup vegetables, then add the stock and cook the vegetables further in the stock. The seafood gets added at the end to ensure you don't want to overcook the seafood.
The recipe card has timing for making this on the stovetop or in a slow cooker.
Notes on Lobster Season
It is elegant enough to serve for a casual holiday meal, and lobster does become available in December and January. Lobster winter prices are typically higher than summer unless a chain is running a promotion, which does happen here in Ontario. February to March/April, when the water is coldest the lobster are not very active and the weather is wild, there is much less lobster fishing going on then. The best time to buy lobster is apparently May and June. Lobsters are at their fattest and firmest at this time of year, and summer resort pricing has not yet kicked in. (This according to lobsteranywhere.com.)
Did you know that Canada accounts for more than 60% of lobster landings (the pounds of lobsters harvested by commercial lobstermen from their traps)? And Canada accounts for more than 50% of the world's total lobster supply?
Wine Pairing for Seafood Lobster
I served this with a Muscadet Sèvre & Maine. They are clean and crisp and perfect with the seafood. An unoaked Chardonnay would also be a good choice.
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Lobster and Shrimp Chowder
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Save Print Pin FacebookIngredients
Stock
- 4 small lobster tails shell on (mine were frozen)
- 1 lb large shrimp shell on
- 1 lb bay scallops
- 1 lb clam meat
- 3 ears fresh corn or 3 cups canned or frozen
- 6 Tbsps unsalted butter
- 1 yellow onion diced
- 1 teaspoon paprika (sweet)
- ¼ cup dry sherry
- 6 cups 5% cream
- 1 cup dry white wine
Soup
- ¼ lb bacon
- 3 cups Yukon Gold potatoes cut into 1" dice
- 1 ½ cups yellow onion finely diced
- 2 cups celery finely diced
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- ¼ cup dry sherry
Instructions
- Remove lobster meat and shrimp from shells. Cut the lobster meat into bite size chunks. Refrigerate lobster and shrimp meat until ready to use.
- Cut kernels from corn cobs if using. Set the kernals aside in a separate dish. Reserve the cobs to add to the stock.
- In a large saucepan, big enough to hold the lobster and shrimp shells and corn cobs, melt the butter and add the onion. Sauté until translucent 5-7 minutes. Do not brown.
- Add the paprika and sherry and cook another 3 minutes.
- Add the cream and the wine. Add the lobster shells and the corn cobs. Simmer for 30 minutes. Do not let it come to a rolling boil. You want a very gentle simmer.
Soup
- In a separate Dutch oven (large enough to hold the final soup), fry the bacon until crisp. Remove and drain on paper towel.
- Add the corn kernels, celery, onion, potatoes, salt & pepper to the dutch oven. Cook for about 5 minutes. When stock is done simmering put a strainer or colander over the potato mix and pour the stock into the potato mix. Discard the shells and solids from the stock dish.
- Simmer approximately 15 minutes until potatoes are almost tender. Add the lobster, shrimp, clams and scallops and sherry. Add the bacon back in. Simmer another 5 minutes or so.
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