Lobster Chowder

Lobster Chowder

Matt Caudle
Serves: 8-10 • Time to Prepare: 55 min.


4 potatoes, peeled and diced (around 2 lbs.)
1/2 cup butter
3 onions, chopped
1 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1/4 cup flour
1 tbsp. italian seasoning or herbes de provence
2 tsp. salt
1 tsp. pepper
One 11 oz. can frozen or fresh lobster meat, cut into 
bite-size pieces
Two 385 ml. cans 2% evaporated milk
1/4 cup chopped fresh parsley


In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or until tender.

In skillet, melt 1/4 cup of the butter over medium heat. Add onions, celery and peppers and cook, stirring occasionally, for about 10 minutes or until softened. Sprinkle with flour, herbs, salt and pepper and cook for two minutes. Add to potato mixture.

In same skillet, melt remaining butter over medium heat. Add lobster and cook, stirring for 4 minutes. Add to potato mixture.

Add evaporated milk and stir over medium heat for 10 minutes or until heated. Serve garnished with parsley.