Herbed Summer Lobster and Corn Chowder Recipe
When sweet on-the-ear corn and succulent lobster are in season, enjoying this favorite pair doesn't get better than this herbed summer lobster and corn chowder. Made with garden-fresh basil and tarragon, zippy lime and a generous pour of coconut milk for a tropical twist, this lobster and corn chowder is summer comfort food at its finest.
How to Make the Best Herbed Summer Lobster and Corn Chowder
There’s nothing quite like a bowl of silky chowder on a warm summer evening, and this herbed summer lobster and corn chowder captures the best of the season in a single dish. The combination of sweet corn and tender lobster is timeless, but what elevates this chowder is the thoughtful addition of fresh basil and tarragon, balanced with bright lime juice and the creamy richness of coconut milk.
This recipe brings together the best ingredients when they’re at peak season—fresh corn still warm from the farmers market and succulent lobster that practically melts on your tongue. The tropical notes of coconut milk add an unexpected twist that transforms this into something more refined than a traditional New England chowder, while the herbs keep it vibrant and summery rather than heavy.
Perfect for entertaining guests or a special dinner at home, this chowder is elegant enough for the table yet comforting enough to make you want to curl up with a bowl. The blended base creates a luxurious texture, and the garnish of fresh herbs and reserved lobster meat makes each bowl feel special and restaurant-quality.
Herbed Summer Lobster and Corn Chowder
When sweet on-the-ear corn and succulent lobster are in season, enjoying this favorite pair doesn't get better than this herbed summer lobster and corn chowder. Made with garden-fresh basil and tarragon, zippy lime and a generous pour of coconut milk for a tropical twist, this lobster and corn chowder is summer comfort food at its finest.
Ingredients
Base
Main
Finishing
Instructions
Cook the Corn
- Remove the corn husks and silk, set the corn ears on a cutting board and cut kernels off the ears with a sharp knife. Melt butter in a Dutch oven or pot over medium heat and cook corn kernels until they lightly brown, about four to five minutes. Remove corn and set to the side.
Build the Base
- Cook the chopped carrot, celery and onion until softened, about eight to 10 minutes. Add the garlic and tomato paste and cook for 30 seconds, stirring constantly.
Combine and Blend
- Pour in dry white wine. Cook until reduced by about half. Stir in the seafood stock and coconut milk and mix until everything incorporates.
- Transfer the soup to a blender and blend until smooth. Return to Dutch oven or pot. Add cooked lobster meat and reserved corn and bring to a simmer.
Finish
- When it's warm enough to serve, stir in tarragon, basil, lime juice and cayenne and turn off heat. Taste. Add salt and pepper as needed. You can also add additional herbs if you'd like.
- Ladle into bowls. If desired, garnish with a drizzle of coconut milk and reserved lobster meat. Enjoy!
Notes
- Use homemade seafood stock if possible for best flavor
- Fresh herbs make a significant difference in this dish
- Can be made ahead and reheated gently