Skip’s Lobster Chowder

By: Gordon (“Skip”) Connell, Maine Lobsterman

Share This:

6-8 servings


  • 12 small-med size lobsters
  • 2 medium onions
  • 2 sticks of butter
  • 6-8 red potatoes (small)
  • 2-3 cups corn (to preference)
  • 3 quarts half and half
  • salt and pepper to taste



  1. Boil lobsters and pick meat out, cutting to bite size pieces.
  2. Chop onions and potatoes (also to bite size pieces).
  3. Melt butter, add onions and lobster and sauté until onions are translucent.
  4. Add 2 quarts of the half and half, and then add potatoes (potatoes can be precooked if desired) and corn.
  5. Pour in remaining half and half, and add lobster meat.
  6. Heat to steaming, but don’t let boil.
  7. Season with salt and pepper to taste.
  8. Enjoy!