Return to Content

The Lobster Chowder with Cream

The Lobster Chowder with Cream
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

The richest and the sweetest chowder I ever ate was one of stock enriched with cream varieties. It was made by Paul Heroux, an artist and an extraordinary cook. This is a variation of it, made with native corn, lobster saut

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 5 1 -pound lobsters, or 1 pound freshly picked tail and claw meat
  • 4 tablespoons butter
  • 4 tablespoons cognac
  • 2 cloves garlic, minced
  • 1 pound tomatoes, native and vine-ripened only, peeled, seeded, and chopped
  • kernels and liquor from three ears of corn
  • 1 teaspoon ground coriander seed
  • 1 tablespoon fresh French tarragon leaves
  • 1 pint heavy cream
  • salt and pepper
  • 1 quart mussel stock


Probably the best method for capturing the flavor of lobster is used in a French dish called
Updated Monday, March 22nd, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111