This quick and easy lobster chowder can go from pot to table in less than 30 minutes. With just a few simple ingredients it’s super tasty AND super tasty making it the perfect summer dish! Thanks to out friends at Logan’s Daily Catch for their amazing partnership.
1 tsp Hot Under The Kilt Acadian Cajun Seasoning ( substitute Old Bay)
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp chopped dill
Heat the olive oil in a soup pot.
Add the onions and the Bay leaf to the oil, Sauté the onions until translucent.
Season with the salt and pepper, add the potatoes and sauté for 4-5 minutes.
Add the green onions, mustard, mix well and deglaze with the white wine.
Add lobster broth and bring to a boil, add the cream, return to a boil, reduce to a simmer.
Add the lobster meat. Cajun seasoning and fresh herbs, simmer for 20 minutes.
Place lobster shells in a large pot, cover with 16 cups of water, add 1 onion chopped, 2 carrots, 2 stalks of celery., 1 tbsp black peppercorns, 2 bay leaves. Bring to a boil, reduce to a simmer and cook until 8 cups of broth remain, strain and refrigerate or freeze.