Entree Gluten Free Lotta Work Pescatarian Sides/Sauces

Lobster Chowder w/ Corn, Tarragon & Jalapeño

Spicy lobster with jalapeños

Lobster with jalapeño sounds strange – it’s not!

When we went to dinner at a friend’s house and they told us the ingredients for this stew, we were aghast.  Who would want to cover the sweet delicate taste of lobster with jalapeño? Well, we liked it so much, we gave it a go and a twist of our own.


Lobster has been spotted out of the shell frozen cooked, frozen uncooked, fresh in containers and live in places other than Maine.  In Maine, fresh lobster is available year round.  It is found in the grocery store or in local convenience stores in half-pound tubs or live and it is then cooked at home.  We do cook lobster at home-BUT-never in the house.  Love the taste of fresh lobster; hate the smell of the pot and lobster water.  We have devised a way…Lobster Steamed on the Grill!

An alternative that came in from Serious Eats Weekly Newsletter is to cook lobster sous vide.

Lobster Stew Corn and Jalapeno
Lobster Stew tarragon
Spicy lobster with jalapeños
Lobster Stew diced potatoes
Perfectly cooked lobsters dismembered
Lobster stew with paprika on spoon in pot
Serves: 4
Cooking Time: 30 minutes


  • 16oz/450g cooked lobster meat, cut in small pieces
  • 1 large onion, small dice
  • 2 cloves garlic, put through a garlic press.
  • 8oz/225g corn (fresh kernels or frozen)
  • 5 medium potatoes, large dice
  • 2 jalapeños cored, seeded and diced
  • 1 quart/1 L whole milk
  • 3 fresh stalks of tarragon with leaves on
  • 2 oz/30ml olive oil
  • 1 tsp smoked or sweet paprika (optional)
  • salt and pepper



Heat olive oil in a large stew pot.


Add diced onions and cook until translucent.


Add corn and cook until it starts to caramelize (turn a little brown on the edges).


Add the jalapeño and cook for a minute to soften.


Use a heat diffuser from this point forward so that the mild does not burn.


Pour in the milk and reduce heat to a very low simmer.


Add the potatoes, tarragon and salt and pepper.


Cook until potatoes are soft.


Season with salt and pepper according to taste.


Turn off heat and add lobster (remember it is already cooked, it just needs to warm through from the heat of the stew).


Remove the tarragon stalks.


OPTIONAL-add smoked or sweet paprika.


Serve in individual bowls wth fresh tortillas on the side.


At frist we thought this would have so much seasoning that it would overpower the sweetness of the lobster. Wrong. The flavors of the stew blend together and the lobster's flavor is a nice contrast to the heat of the jalapeño and garlic.

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1 Comment

  • Reply Lobster The Way It Should Be: Perry's Lobster Shack, - Bleuberet & The Blog August 16, 2018 at 7:33 pm

    […] ways to enjoy lobster: Lobster Chowder w/ Corn, Tarragon & Jalapeño Lobster Salad by Martha Greenlaw and Linda […]

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