Ingredients
For the Seafood
- 1 large raw lobster tail, 8–10 ounces shell-on, thawed if frozen
- 4 ounces cooked lump crab meat, drained and checked for shell fragments
- 2 whole cooked lobster claws, shells and cartilage removed, optional for garnish
For the Chowder
- 3 tablespoons unsalted butter, divided
- ½ small yellow onion, finely diced
- 1 small celery stalk, finely diced
- ¼ green bell pepper, finely diced
- 2 garlic cloves, minced
- 1½ tablespoons all-purpose flour
- 1½ cups seafood stock, plus extra for adjusting consistency
- ½ pound Yukon gold potatoes, cut into ½-inch cubes
- ⅓ cup corn kernels, fresh or frozen
- ½ cup heavy cream
- 1 small bay leaf
- ½–1 teaspoon Louisiana-style hot sauce, to taste
- Salt, to taste
For the Cajun Seasoning Blend
- ½ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ⅛ teaspoon ground black pepper
- Pinch of cayenne, or more to taste
For the Finish
- 1 tablespoon unsalted butter
- ⅛ teaspoon sweet paprika
- Finely chopped chives or thinly sliced green onion tops
- Lemon wedges, for serving
Instructions
- Remove the lobster meat and save the shell. Use kitchen shears to cut through the tail shell, then gently remove the meat. Check for any shell fragments and refrigerate the meat while you prepare the stock. Keep the shell. We paid for that too.
- Give your stock a little extra flavor. Place the lobster shell and 1½ cups seafood stock in a small saucepan. Bring to a gentle simmer, partially cover, and cook for 15–20 minutes. Strain and discard the shell. Measure the stock and add enough water to bring it back to 1½ cups if some has evaporated. You can start the vegetables while this simmers.
- Soften the vegetables. Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add the onion, celery, and green bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened. Keep the heat gentle so the vegetables don’t brown.
- Add the garlic and Cajun seasoning. Mix the seasoning ingredients in a small bowl. Add the minced garlic and seasoning blend to the softened vegetables. Stir for about 30 seconds, just until fragrant. The goal is flavor. Burning the garlic and calling it “smoky” is not part of this recipe.
- Make the roux. Sprinkle the flour over the vegetables. Stir continuously for 2 minutes, coating everything in the buttery flour mixture. Keep the roux light in color. It will help thicken the chowder while keeping the base creamy.
- Add the stock and potatoes. Slowly pour in the warm, strained stock while stirring to prevent lumps. Add the potatoes and bay leaf. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until a fork slides easily into the potatoes.
- Stir in the corn and cream. Add the corn and heavy cream. Gently simmer for another 4–5 minutes, stirring occasionally. If the chowder gets thicker than you like, add extra seafood stock a tablespoon or two at a time. It should coat a spoon but still pour easily. Keep it at a gentle simmer. This pot does not need to be acting up.
- Butter-poach the lobster. Cut the raw lobster tail crosswise into thick pieces. Reserve the two best-looking pieces for the tops of the bowls. In a small skillet, melt the remaining 1 tablespoon butter with 2 tablespoons water over low heat. Add the lobster and cook gently, turning and spooning the warm butter over it. Start checking around 4 minutes; thicker pieces may need longer. The flesh should be opaque throughout. Transfer the cooked lobster to a plate. Keep the buttery liquid in the skillet.
- Warm the crab and optional claws. Add the cooked claw meat, if using, to the skillet and gently warm it over low heat. Transfer to the plate with the lobster. Add the lump crab and gently warm it in the remaining buttery liquid. Fold carefully so those beautiful lumps stay intact. You bought lump crab. Don’t stir it like you’re scrambling eggs.
- Finish the chowder. Remove the bay leaf. Stir the smaller cooked lobster pieces into the chowder, keeping the presentation pieces aside. Add ½ teaspoon hot sauce, taste, and adjust with salt and more hot sauce as needed. Keep the heat low and warm just long enough to bring everything together. The lobster is already cooked.
- Make the paprika butter. Melt 1 tablespoon butter in a small microwave-safe bowl or saucepan. Stir in ⅛ teaspoon sweet paprika. Let it stand briefly, then use the reddish butter to finish the bowls.
- Plate it like you meant to do all that. Use a slotted spoon to place a small mound of potatoes and corn in the center of each shallow bowl. Ladle the chowder around the mound, then divide the warm lump crab between the bowls. Place a reserved lobster-tail piece on top. If using claws, lean one against each mound, keeping it low enough to stay steady. Finish with a few drops of paprika butter, chives or green onions, and lemon wedges on the side. Then take your picture and eat. We’ve made this seafood wait long enough.
Chef Ken's Notes & Storage
Chef Ken’s Notes
• The claw is optional: The chowder still works without it; it’s there for the dramatic entrance.
• Keep the crab chunky: Warm it gently and handle it as little as possible.
• Taste before adding salt: Seafood stock and hot sauce vary in saltiness.
• Control the heat: Start with a pinch of cayenne. You can add more, but you can’t politely ask it to leave.
• Serving suggestion: Put a warm biscuit or crusty bread beside the bowl for getting the last of that chowder.
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