Lobster Chowder with Bacon, Saffron & Tomatoes

Lobster Chowder with Bacon, Saffron & Tomatoes
Senior Food Editor of “Yankee Magazine,” Amy Traverso is in the kitchen with Debbie, making some rich and delicious Lobster Chowder.


  • 6 cups water
  • 1 tablespoon kosher salt
  • 4 lobsters (1 ¼ to 1 ½ pounds each)
  • 4 slices thick-cut bacon, diced
  • 1 medium onion, diced
  • One 14-ounce can diced tomatoes
  • ½ teaspoon freshly ground black pepper
  • 2 pinches saffron, crumbled
  • 1 ½ pounds red potatoes, unpeeled, diced
  • 1 ½cups corn niblets, fresh or frozen
  • 1 ½ cups heavy cream
  • 1 cup dry white wine, such as pinot grigio
  • Minced chives and crumbled bacon, for garnish

Lobster Chowder with Saffron and Tomatoes - Home & Family

Recipe Courtesy Amy Traverso & Yankee Magazine
Total Time: 1 hour, 45 minutes
Hands-On Time: 55 minutes
Yield: 8 servings

1. In a lobster pot (16- to 20-quart size), bring water to a boil. Add salt and lobsters, then close the lid and steam until lobsters are bright red and the legs twist off easily (about 6 minutes). Remove the lobsters, reserving the cooking water, and set them aside on a rimmed sheet to cool.

2. Meanwhile, in a heavy-bottom Dutch oven (5- to 7-quart size) over medium heat, cook the diced bacon until crisp and rendered, 10 to 12 minutes. Remove the cooked bacon from the pot with a slotted spoon and transfer to a paper towel–lined plate.

Reserve the fat in the pan. Add the onion to the pan and sauté until translucent, 6 minutes. Add the tomatoes with their juice and the pepper, stir, then remove from the heat.

3. When the lobsters are cool enough to handle, tear off the tails, claws, and small legs. Discard the bodies. Remove the meat from the remaining parts, saving the shells. Return the shells to the pot with the cooking water and simmer for 15 more minutes to produce a flavorful broth.

Strain the broth into a measuring cup (you’ll have between 4 and 5 cups). Scoop about 1/2 cup of this hot liquid into a small bowl and sprinkle the saffron over it, then stir. Let that steep while you cook the potatoes.

4. Add the broth and potatoes to the Dutch oven with the onions and tomatoes. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes. Add the saffron liquid back to the pan.

Stir in the lobster, corn, cream, and white wine and bring to a gentle simmer. Remove from the heat and let it sit 5 to 10 minutes to intensify the flavors. Serve warm, sprinkled with chives and bacon.

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