Lobster Chowder

bowl of lobster chowder, recipe by Oak Island Resort & Conference Centre

In Nova Scotia, we love lobster all year round! Whip up this rich Lobster Chowder from Oak Island Resort & Conference Centre in the winter to warm up on a chilly day or in the summer for a delicious weekday lunch.


 1  cooked, Nova Scotia Lobster
 2  ears corn, brushed with oil and paprika
 1  jalapeno, small diced
 2 stalks  celery, small diced
 2 medium  potatoes, small diced
 2 tbsp  olive oil
 1/4 cup  Nova Scotia white wine
 2 cups  clam juice
 2 cups  whipping cream
 2 sprigs  fresh Italian parsley
 1 sprig  fresh tarragon
 1 sprig  fresh thyme


  1. Cook the lobster to your preference, then place in an ice bath to cool.
  2. Once cooled, remove meat from shell.
  3. Grill corn until fully cooked. Once cooled, cut kernels from cob.
  4. Lightly saute celery, onions and half the jalapeno in olive oil.
  5. Deglaze with white wine and reduce by half.
  6. Add clam juice and bring to a simmer.
  7. Add whipping cream and reduce by half, about 20 minutes.
  8. In another pot, boil diced potato in salted water until just cooked, then cool.
  9. Reduce heat of chowder then add potato, corn, lobster meat and fresh herbs.
  10. Heat until is warmed through.

Local Source Guide

Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Lobster: Evan’s Seafood & Restaurant, Arichat Seafood Market, Clearwater Seafoods Ltd. or Fishermen’s Market

Recipe provided by: Oak Island Resort & Conference Centre

This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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