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LongHorn Steakhouse's Shrimp and Lobster Chowder Copycat Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 8 ounces lobster meat chopped
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth or seafood stock
  • 2 cups heavy cream
  • 2 cups corn kernels
  • 1 medium onion diced
  • 1 teaspoon Old Bay seasoning plus more for garnish

Method
 

  1. Melt the butter in a large pot and saute the onion until softened.
  2. Whisk in the flour and cook 2 minutes to make a roux.
  3. Gradually whisk in the broth, add the corn and simmer 10 minutes.
  4. Stir in the heavy cream and warm through without boiling.
  5. Add the shrimp and lobster and cook just 3 to 4 minutes until the shrimp is opaque. Garnish with Old Bay.

Notes

LongHorn's chowder is a creamy New England-style bisque hybrid with sweet corn. Fresh lobster tail meat makes a noticeable texture difference over canned or frozen. Shrimp is very easy to overcook and turn rubbery - that is the number one mistake here. Heavy cream gives the thick restaurant-style body; half and half needs a roux or cornstarch to compensate. Chicken broth works as a shortcut but loses depth, and a splash of clam juice is a quick upgrade.