You haven’t really earned your Mainer’s badge until you’ve perfected lobster chowder, amiright? Bonus points if you can make it on the grill in a cast iron Dutch oven.
It was pretty rainy and cloudy last week on Father’s Day, so we cozied in the house, fired up the Traeger grill, and concocted a lobster chowder with seaweed delight!
We’ll share our secrets, but we’ll start by saying- this is not a vegan recipe, nor is it particularly healthy, so proceed with caution (or at least with serving sizes in mind 🙃). However, if you’re looking for a warm, coastal meal that hits the freakin’ spot, this is it.
We went the extra mile with fresh baked bread and corn on the cob smothered in onion and seaweed butter for sides.
Ps- this chowder can 100% be made on a stove top, so if you don’t have access to a grill, it’s all gravy.
Prep Time: 1.5 hrs
Serves: 6-8 people
- 3 sticks of Butter
- 5 cloves of Garlic
- 1/4 cup of fresh Italian Parsley
- 10 Maine Lobsters
- 2 quarts of Half and Half
- 1 quart of Heavy Cream
- Nautical Farms Seaweed Flakes
- Saltines (optional)
To get started, go out and haul lobster traps until you catch 10 Lobsters. 🦞 Just kidding! Don’t get yourself in trouble, but you will need to locate some good fresh seafood for this one...
After you’ve acquired your fresh lobster, steam them for about nine minutes. You want them very slightly undercooked because they will be cooked longer throughout the rest of the recipe. If you’ve never steamed lobster before you’ll want to follow along here. While you wait for your lobster, chop your garlic and Italian parsley and set aside.
When the lobsters are done steaming, shell them out placing all of the meat into a dish. Fire up your grill or stove top and place three sticks of butter into your skillet on low heat until fully melted.
Once your butter has melted, combine your lobster meat with your butter, then top with garlic and parsley and sauté for 30 minutes. Continue to stir throughout.
While you wait for your lobster to sauté, pour your half and half and heavy cream into your Dutch oven or pot warming the liquid on low heat.
When your lobster is done sautéing, empty the contents of your skillet into your Dutch oven or pot of cream. Add 1-2 spoonfuls of Sugar Kelp Flakes. Let simmer and cook for another 30 mins.
Pour into serving bowls and top with two pinches of Nautical Farms Sugar Kelp Flakes and crush up some saltine crackers if you’re feeling it, and ENJOY!
*Left overs can be refrigerated and then reheated on stove top for up to 4-5 days.