Return to Content

The Lobster Chowder with Cream

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

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


  • 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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.