• 2 medium sizes raw lobster tails
  • 500g gourmet marinara mix
  • 3 medium potatoes, peeled, roughly chopped
  • 1 medium carrot, finely diced
  • 1 stick celery, finely diced
  • 4 cups chicken stock
  • 2 corn cobs
  • 200ml thickened cream
  • Salt and pepper, to taste
  • 2 tblspn chopped fresh chives
  • 2 tblspn chopped fresh parsley
  • Crusty fresh loaf of bread


  1. Remove lobster meat from shell and cut into bite sized pieces, reserving the shell.
  2. Heat olive oil in a large saucepan over medium-low heat. Add the lobster shells and cook for 2 minutes or until shells turn red. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to pan.
  3. Add carrot, celery, potatoes to the stock. Cover and bring to the boil. Reduce the heat and simmer for 12 minutes, or until vegetables are soft.
  4. Place the stock and vegetable in a processor and mix until smooth. Return the pan.
  5. Cut kernels from corn cobs and add to soup (or for a cheat’s version, add canned kernels into the mix). Simmer for 10 minutes, or until corn is tender.
  6. Reduce heat to low and add cream along with the lobster and marinara mix. Stir, on low heat for about 3 minutes or until seafood is cooked to your liking and chowder is hot.
  7. Season with salt and pepper to taste.
  8. Prior to serving stir through chives and parsley.
  9. Serve with a crusty loaf of bread.