Lobster Corn Chowder


  1. In a pre-heated heavy braising pot, pour in vegetable oil and bacon and cook until fat is rendered from bacon. Add onions, carrots and celery, and cook until tender. Add herbs and simmer for an additional 1-2 minutes.
  2. Add flour to form a pan roux and cook over low heat, approximately 4-5 minutes. Add lobster stock a little at a time, whipping constantly until all is incorporated and base is thick. Reserve until ready to serve.
  3. When ready, place lobster meat in bottom of a hot cup or bowl (reserve a claw meat section for garnish). Pour pre-heated soup in cup or bowl. Place reserved lobster claw section on top, sprinkle with scallions and place herb sprig on top.
  4. Once base is thickened, add half and half, corn and potatoes, adjust seasoning with salt and pepper. Remove from heat and cool in ice bath.


  • 3/4 ounce per cup Bay Winds® Lobster, 1 1/4 ounce per bowl
  • 1 tsp. oregano, dried
  • 1 tsp. oregano, dried
  • 1 Tbsp. thyme, dry
  • 3 lbs corn, whole kernel frozen
  • 8 oz. flour, all-purpose
  • 8 oz. flour, all-purpose
  • 1 gal lobster stock, heated
  • 1 qt Nature's Best Dairy® Cream, Half-and-Half
  • 6 oz. oil, vegetable
  • 4 Peak Fresh Produce® Carrot(s), small diced
  • 1 head Peak Fresh Produce® Celery, Stalk(s), small diced
  • 1/2 tsp. Peak Fresh Produce® Onion(s), Green, per bowl
  • 2 Peak Fresh Produce® Onion(s), Yellow, chopped
  • 12 potato(es), red bliss, small diced, steamed and shocked
  • 8 slices Ridgecrest® Bacon, Applewood Slice(s), small diced
  • salt and pepper, to taste