Grandpa Seamone's 'Lobster Chowder'

2 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“This was my grandfather's recipe - he was a cook/baker who owned and operated Seamone's Bakery in Nova Scotia. It is so delicious my husband and I had it served as the main course at our wedding! Serve with warm rolls or biscuits!” - by Aneta

Ingredients

4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
1/4 cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon white sugar
salt and pepper to taste

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Metric US

Original recipe yields 12 cups

Directions

Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Nutrition

Amount Per Serving (12 total)

Calories
292 cal
15%

Fat
14.1 g
22%

Carbs
21.6 g
7%

Based on a 2,000 calorie diet

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Reviews (2)

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mar133

Dec. 14, 2008

"The chowder was the consistancy of milk. I wanted a thicker chowder so I added potato buds to thicken it. Wow! What a difference. Also, it tastes better on day 2. I am going to use this for Christmas ..." See moreEve dinner."

mrmatt0820

Jan. 2, 2012

"Used left over lobster tails from new years eve dinner. ND gets some pretty large potatoes. I used 3. You will need to find something to make the soup thicker. I am a pretty big chowder guy. Flour wor..." See moreks well or potato buds. I also added my own spices for taste."

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