Ingredients40 m servings 292 cals
- 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.
Per Serving: 292 calories; 14.1 g fat; 21.6 g carbohydrates; 19.7 g protein; 95 mg cholesterol; 374 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 Chri...
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. Flo...
This is good soup. I really wish we got better, fresher, cheaper lobster here but I did find whole/cooked tails on sale which work great for this. I added a pinch of Old Bay too.