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Lobster Chowder in Mini Bread Bowls

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Introduction

Take your seafood dining experience to the next level with this lobster chowder in mini bread bowls. This creamy and decadent dish is as elegant as it is comforting, making it ideal for holidays, dinner parties, or when you simply want to impress. Served in crusty bread bowls, this recipe is both visually stunning and absolutely delicious.

Ingredients

For the Chowder:

  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and cubed
  • 2 cups lobster meat, cooked and chopped
  • 3 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

For the Bread Bowls:

  • 6 small round bread rolls
  • Olive oil, for brushing

Instructions

1. Prepare the Bread Bowls

  1. Preheat your oven to 350°F (175°C).
  2. Cut off the tops of the bread rolls and carefully hollow out the centers, leaving about 1/2-inch thickness to maintain a sturdy shell.
  3. Lightly brush the insides and edges with olive oil.
  4. Place the rolls and tops on a baking sheet and toast in the oven for 10 minutes until lightly crispy. Remove and set aside.

2. Make the Chowder Base

  1. In a large pot, melt butter over medium heat.
  2. Add onion and celery, cooking for about 5 minutes until softened and fragrant.
  3. Stir in the cubed potatoes and cook for another 2 minutes.
  4. Pour in the seafood stock and bring to a boil. Reduce heat to low, cover, and simmer for 10–12 minutes until the potatoes are tender.

3. Add Lobster and Cream

  1. Stir in the lobster meat, heavy cream, Old Bay seasoning, and smoked paprika.
  2. Let the chowder simmer for another 5 minutes, allowing the flavors to meld.
  3. Season with salt and pepper to taste.

4. Assemble and Serve

  1. Place the prepared bread bowls on serving plates.
  2. Ladle the hot lobster chowder into each bread bowl.
  3. Garnish with fresh parsley and serve immediately with the bread tops on the side.

Helpful Tips

1. Bread Selection:

Use crusty rolls like sourdough or artisan bread for sturdy bowls that won’t get soggy too quickly.

2. Lobster Substitutions:

If lobster isn’t available, substitute with crab or shrimp for a similar luxurious flavor.

3. Make-Ahead Option:

Prepare the chowder a day ahead and reheat gently before serving. Toast the bread bowls just before assembly.

FAQs

1. Can I make this chowder gluten-free?

Yes! Serve the chowder in gluten-free bread bowls or regular soup bowls for a gluten-free option.

2. How do I thicken the chowder?

For a thicker consistency, mash a few potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

3. What pairs well with lobster chowder?

Serve alongside a fresh garden salad, roasted asparagus, or garlic butter shrimp for a complete seafood feast.

Conclusion

This lobster chowder in mini bread bowls is a show-stopping dish that combines the richness of lobster with the cozy warmth of homemade chowder. The edible bread bowls add a rustic yet refined touch, making this recipe perfect for entertaining or celebrating a special occasion. Serve it hot and watch it disappear from the table in no time!

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