Servings: 6 to 8
To keep the lobster meat tender it is steamed for only 6 minutes, long enough to be able to remove the meat form the shells. The chopped lobster will finish cooking in the final reheat of the chowder.
Recipe adapted from Moveable Feast with Fine Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
An easy and Superb way of serving lobster when the weather is cold. Have a great bread, French baguette,Ciabatta, crusty rolls, heated in the oven and a full bodied wine!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.