Lobster & corn chowder from Lobster at Home by Jasper White

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Notes about this recipe

  • babyfork on January 23, 2018

    Made again for Halloween 2017. Again, not a drop left. This time I bought the 2lbs of lobster meat from New England Lobster Co. and also bought 2 (or 3?) cooked lobsters which I got the meat from and then used the shells for the stock. This added about another pound of meat and also made enough stock for me to freeze half for another chowder in the future.

  • babyfork on November 02, 2015

    Made a double batch for our 2015 Halloween party. I thought I made too much, but people loved it and I ran out. Made much easier by getting fresh, cooked lobster meat from the New England Lobster Co. Worth the money not to deal with cooking and picking out the meat myself. I added 2lbs of lobster meat, plus the meat from a lobster tail I used for making the stock the night before. I pureed some of the corn to add to the soup to thicken it a bit, but this is still on the thinner side. Delicious, just not thick like some chowders.

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