Boston Lobster Corn Chowder Recipe a Fall Favorite

Along comes October in New England and the tree leaves along the lobster coast are turning into an ocean of color. The days are shorter, evenings cooler and once again it’s time for a hot bowl of homemade Boston Lobster and Corn Chowder.  Made with Fresh Maine lobster and freshly harvested corn on the cob, this seasonal chowder makes a great meal for the Fall.

The Boston Lobster and Corn Chowder recipe* includes cooking a lobster stock so it will take about two hours to prepare.  The recipe will provide 4 to 6 bowls or more of chowder.  While the recipe is a favorite for the Fall when fresh corn is available, it can be made year round with seasonal corn or fresh frozen kernels.

lobster corn chowder bowl
Boston Lobster and Corn Chowder

Boston Lobster Corn Chowder Cooking Directions

Use a 10-quart stock pot filled two thirds with sea water or fresh water heavily salted,   bring water to roiling boil and add the live lobster one at a time. You only want to blanche the lobster by cooking four to six minutes.  Remove the lobster and set aside to cool.

Crack the shells with a large chef knife and pick all the meat from the tails, claws, legs and bodies. Remove the intestinal track from the cartilage and tail. Dice the meat into ¾ inch cubes, cover and refrigerate.  The bodies and left over shells will be used in the lobster stock.  The stock will take more than an hour to prepare so that must be the next step (see Lobster Stock Directions below).

While the lobster stock is simmering, husk the corn and rub with a dry towel to remove all the silk.  Carve the kernels from the cob and set aside.  Break the cobs in half and add to the simmering lobster stock.

When the stock is ready, using a six-quart pot, heat the bacon until golden brown and pour off all but one tablespoon of bacon grease.  Add butter, thyme and onion and sauté until onions are soft. Add paprika and stir about two minutes.

Add the potatoes, corn kernels and enough lobster stock to completely cover the potatoes.  Increase heat and bring pot to a boil. Cover and cook for 12 minutes until the potatoes are just softened on the outside.

Add the lobster meat and the cream and remove the pot from the heat.  Season with salt and pepper.  Allow to stand a few minutes for flavors to meld.

To serve, spoon the lobster, potatoes and corn into a large bowl and then ladle in the creamy broth.  Garnish with chives and chopped parsley.

Lobster Stock Directions

Use a six or eight-quart stock pot.  Add the lobster carcasses, shells and tomalley to the pot. Cover with water and bring to a boil. Skim any scum from the surface. Reduce heat to a fast simmer. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, peppercorns and fennel seeds.  Let simmer for an hour or more until the flavor is rich.  Strain the stock though a fine mesh and draw off enough to add to the chowder as required.  Any extra stock may be frozen and kept up to two months.


Boston Lobster Corn Chowder Ingredients

  • 3 1 ¼ pound live lobsters,  hard-shell
  • 3 large ears freshly harvested yellow corn
  • 4 ounces unsliced bacon with  rind removed and diced
  • 4 tablespoons unsalted butter
  • 1 large onion diced
  • 2 teaspoons paprika
  • 3 sprigs fresh thyme with leaves removed and chopped
  • 1 ½ pounds potatoes, peeled and diced
  • 1 ½ to 2 cups heavy cream
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh chives minced

Lobster Stock Ingredients

  • lobster carcasses and shells
  • 2 quarts water
  • 1 cup white wine
  • 2 medium onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup tomatoes (fresh or canned)
  • 2 small carrots, thinly sliced
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • Sea salt

* Traditional Lobster and Corn Chowder recipe made famous by Boston chef Jasper White.


© 2016 Lobsters-Online.Com




Authentic Lobster Seafood Paella Recipe for Any Occassion

We first encountered seafood Paella on the Mediterranean coast where the Valencians prepared the authentic rice dish with clams and mussels still in the shells and served the meal sizzling hot from a paella pan.  The dish had been cooked over a hot wood-fire grill which gave the Bomba rice a delicious, smokey crunch.

Once back home, we “Americanized” the recipe by adding ocean fresh Maine lobster to the traditional clams and mussels creating a spectacular Lobster Seafood Paella.

Valencian Seafood Paella is a wonderful dish known all through the Mediterranean as a traditional peasant meal cooked over a wood fire grill and served from the pan. The presentation is spectacular and the recipe delicious and easily scaled for any size dinner party. The wonderful presentation of the lobster, shellfish, rice and vegetables create a dish suitable for any occasion. While the wood fired grill is the traditional cooking method, any outdoor grill or indoor stove top can be used.

Seafood Paella with Maine Lobster
Seafood Paella with Maine Lobster

Ingredients for dinner for four (scale for more people):

  • 4 1-Pound Lobsters (or  larger)
  • 2  pounds Medium Shrimp
  • ½ cup Extra-Virgin Olive Oil
  • 2 medium Spanish Onions, peeled and chopped
  • 6  cloves Garlic, peeled and chopped
  • 2  pounds Ripe Plum Tomatoes, chopped
  • ½  Red Bell Pepper, chopped
  • ½ cup Dry White Wine
  • ¼  cup  Fresh Squeezed Lemon Juice
  • 1 ½  cups Parsley Leaves, chopped
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 2  cups Bomba (Calasparra) Paella Rice (or other light brown, small to medium light grain rice)
  • 1 tablespoon Crushed Saffron
  • 20  Fresh Littleneck Clams washed and scrubbed
  • 20  Fresh Mussels, scrubbed and beards removed
  • 1 ½ Cups Fresh (Or Frozen) Green Peas



  1. In a large kettle, bring 6 quarts of salted water to a rolling boil.  Blanch the lobsters two at a time over high heat.  Cook until bright red — about 6 minutes. Transfer lobsters to a plate and set aside.
  2. In the same kettle, add shrimp and cook until pink — about two minutes. Remove with a slotted spoon and let cool in a bowl.
  3. When cool, peel the shrimp and add the shells to the boiling water. Place the peeled shrimp aside and cover.
  4. Twist the tails and claws from lobsters. Use a large chef’s knife to cut the lobster tails in half lengthwise.  Crack the claws with the knife. Remove sac from bodies. Set the lobster aside and cover.
  5. Reduce heat to low and simmer shrimp-shell mixture to make two quarts of fish stock for paella, about 30 minutes (Add water if necessary) Strain liquid and set aside.
  6. When fish stock is ready, warm olive oil in 13-inch paella pan (15-inch if available)  over medium heat.
  7. Add onion and garlic to pan and sauté five minutes until onion is translucent.
  8. Add tomatoes, peppers, lemon juice, and white wine and simmer about one minute. Stir in pepper and salt. Stir in parsley.
  9. Stir in 1 quart fish stock and add rice. Stir in saffron. Heat to boiling, reduce heat and simmer until all the liquid is absorbed, about 15 to 20 minutes.
  10. Add a second quart of fish stock.  Stir in clams, mussels, shrimp and lobster (tails, claws and bodies). Stir in peas.
  11. Stirring occasionally, cook until all the clams and mussels are open, about five to seven minutes.  Discard unopened clams and mussels.
  12. Bring paella pan to the table and place on a heat-safe pad and serve immediately.

If you like this Lobster Seafood Paella recipe you may also wish to try our Boston Style Lobster Fra Diavolo recipe, the king of all spicy lobster dishes.

© Lobsters-Online.Com 2014

Traditional Gourmet Lobster Fare a Popular Maritime Heritage

Traditional gourmet lobster fare based on popular recipes gathered from towns all along coastal Maine are proving very popular with Lobsters-Online customers this Christmas season.  Many of the prepared dishes are  filled with naturally sweet Maine lobster meat, the most preferred lobster meat in the world.  From the contemporary Lobster Ravioli to the traditional lobster bisque, every ingredient in the dish is picked for its quality and ability to complement the succulent taste of Maine lobster.

lobster ravioli plate
Gourmet Lobster Ravioli

All this means that cuisine that once could only be enjoyed in coastal New England is now available for dinner tables everywhere in the country.

And for gift giving, nothing says “Made in America”  more than the locally prepared gourmet dishes made with same pride of tradition found in generations of Maine lobster fishermen. By purchasing these dishes, people are supporting an entire community’s maritime heritage.

Some of the most popular this December holiday season include these fine seafood meals:

Original Lobster Dish Recipe Wanted


Calling all chefs — It’s that time of year to put your best original lobster dish recipe down on paper.  The Maine Lobster Council announced today that it is now accepting submissions for its Annual Maine Lobster Chef of the Year Competition.
The Lobster Chef Competition is a roll-up-your-sleeves cook-off that is part of the Harvest on the Harbor Festival celebrated in Portland, Maine in late October.  When you add “bold and innovative” to “fresh and local,” you’ve described the spirit of the event, according to festival organizers.  All recipes must be original and include Maine Lobster.  And based on past submissions, these folks do not fool around. 
A quick reading of past recipes is enough to bring both cooks and seafood lovers to their feet with a cheer. 

2010 Winner Lobster Tail Arugula  (Source: Maine Lobster Council)
The 2010 winning recipe was Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi &Corn Milk.   The recipe was from Chef Kelly Patrick Farrin from the Azure Café in Freeport, Maine.  At Azure, Chef Farrin boasts creative Italian cuisine using fresh Maine Lobster and other local ingredients.  Farrin was educated at the New England Culinary Institute (NECI) in Essex, Vermont.
The deadline for submissions is June 30, 2011, and must include a written original recipe and photo of the dish.  Judges will select the finalists and there will be a $1,000 prize to the winner of the cook-off.
The Maine Lobster Council promotes the cook-off as part of the larger event sponsored by the Portland Convention & Visitor’s Bureau. The finalists will compete for the title before an audience of 200 lobster enthusiasts, journalists and industry representatives.  The audience will watch each of the chefs demonstrate their recipes, taste a sample of each and will vote for their favorite.
Last year, more than 5,000 people attended the three day event.  But if you are not planning on being in Maine for the festival, well perhaps a little of Maine can come to you to help out you out with your own favorite lobster recipe.
“No matter where the cook calls home, fresh Maine lobster is the key ingredient to all winning lobster recipes,” said Wayne Howe, manager of the LobsterOnline web site.  “Since 1997 we have been providing chefs of all types, from Boston to Hawaii, with live lobster and New England seafood.  From our docks and facilities in Maine and Cape Cod, we can ship to chefs everywhere.”
“Simply order today by 2:30 p.m. and live lobster can be at your door the next day,” Howe said.  “That will help to make all chefs winners.”