Lobster Chowder
By Chef Rob Green

Photo by Rob Green



With ship’s biscuit

Serves: 2
Prep: 15 mins
Cook: 45 mins
Difficulty: Easy

Transform Bridlington Bay Lobster into this substantial soup, full of flavour and texture. Easy to make, difficult to resist.

  • 95g cooked lobster, chopped (claw, leg and knuckle work best) 
  • 40g butter
  • 50g onion, diced
  • 30g celery, diced
  • 45g carrot, diced
  • 20g plain flour
  • 50ml white wine
  • 200ml chicken stock
  • 140g potato, diced
  • 1/2 tsp dried thyme
  • 100ml double cream
  • Salt and black pepper
  • 1 tbsp chopped parsley
  • 1 water biscuit, crushed
  1. Melt the butter in a saucepan, add the onion, celery and carrot and sauté for 3-4 minutes
  2. Reduce the heat to low, add the flour and stir continuously for 3 minutes
  3. Stir in the white wine 
  4. Whisk in the stock until fully incorporated 
  5. Add the potato and simmer for 30 minutes or until softened
  6. Add the thyme and cream and simmer gently for 5 minutes
  7. Season to taste and add the lobster meat
  8. Simmer for 3 minutes
  9. Serve in a bowl, sprinkled with the water biscuit a parsley 
Cooking tutorials

how to make lobster chowder