Shrimp & Lobster Chowder from LongHorn Steakhouse features tender shrimp, succulent lobster chunks, and creamy potatoes simmered in a rich, velvety broth, garnished with fresh herbs for a comforting and flavorful seafood delight.
Equipments
- Large stockpot
- Medium saucepan
- Chef’s knife
- Cutting board
- Ladle
- Wooden spoon
- Slotted spoon
- Measuring cups
- Measuring spoons
- Mixing bowls
- Skillet
- Potato peeler
- Colander
- Whisk
- Soup bowls
- Tongs
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 8 oz (225g) lobster meat, chopped
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood stock
- 2 cups heavy cream
- 1 cup whole milk
- 3 medium Yukon Gold potatoes, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
Ensure that the shrimp is thoroughly peeled and deveined for the best texture and flavor in your chowder. Using Yukon Gold potatoes provides a creamy consistency without falling apart, ideal for simmering in the rich broth. Opt for fresh lobster meat, chopped into bite-sized pieces to enhance every spoonful with succulent taste. Balancing the smoked paprika, Old Bay seasoning, and cayenne pepper adds depth without overpowering the seafood essence. Your Shrimp & Lobster Chowder from LongHorn Steakhouse copycat will deliver a comforting, velvety seafood experience with these carefully selected ingredients.
Instructions
- Prep all ingredients (peel, dice, chop, mince as specified).
- Heat butter in large stockpot over medium heat.
- Sauté onion, celery, carrots, and garlic until softened.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in seafood stock, blending until smooth.
- Add diced potatoes and bring to a simmer.
- Cook until potatoes are tender (about 10-12 minutes).
- Stir in heavy cream and whole milk.
- Add smoked paprika, Old Bay, cayenne, salt, and black pepper.
- In a separate skillet, sauté shrimp and lobster until just cooked.
- Add cooked seafood to the pot.
- Gently simmer for 5 minutes to meld flavors.
- Stir in lemon juice, parsley, and chives.
- Taste and adjust seasoning as needed.
- Ladle chowder into bowls and garnish with extra herbs if desired.
Substitution
Shrimp & Lobster Chowder from LongHorn Steakhouse copycat menu can be adapted to suit ingredient availability. You can substitute crab meat for lobster if it's more accessible or opt for firm white fish to maintain a seafood flavor. When seafood stock is not on hand, clam juice or vegetable broth can provide a suitable base, though the flavor profile will shift slightly. If heavy cream is unavailable, full-fat coconut milk or a combination of milk and cream cheese offers creaminess without compromising texture. Adjust seasoning carefully, especially when using alternatives like Old Bay seasoning, to maintain the authentic taste you desire in your chowder.
Tips
Ensure your shrimp and lobster are properly thawed and patted dry before cooking to prevent excess water from diluting the chowder's rich flavor. When making the roux, stirring constantly and cooking the flour for 1-2 minutes helps eliminate any raw flour taste while achieving the right thickness. Add the seafood stock gradually while whisking to avoid lumps and create a smooth, velvety broth. Remember to taste and adjust your seasoning at the end, as personal preferences vary and your chowder's flavor will deepen during the final simmer.
Nutritions
Shrimp & Lobster Chowder from LongHorn Steakhouse provides a rich source of high-quality protein from shrimp and lobster, essential for muscle repair and immune function. The chowder's base, made with heavy cream and whole milk, contributes significant amounts of calcium and vitamin D, supporting bone health. Yukon Gold potatoes add dietary fiber and potassium, which help regulate blood pressure and digestion. Your meal also includes antioxidants and anti-inflammatory compounds from herbs like parsley and chives, enhancing overall nutrient density.
Storage
Store your Shrimp & Lobster Chowder in an airtight container and refrigerate promptly; it will stay fresh for up to 3 days. For longer storage, freeze the chowder in a freezer-safe container, leaving space for expansion, and consume within 2 months for optimal flavor. When reheating, thaw overnight in the refrigerator and warm gently on the stove to maintain the creamy texture and preserve the delicate seafood flavors.
Variation or Alternatives
You can enhance the chowder's flavor by substituting half the seafood stock with clam juice for a brinier taste. Swap Yukon Gold potatoes for sweet potatoes to add a subtle sweetness and richer color. Instead of heavy cream, use half-and-half for a lighter chowder without sacrificing creaminess. Consider finishing with a dash of smoked sea salt to intensify the smoky notes complementary to the Old Bay seasoning.
Allergies
Shrimp & Lobster Chowder contains shellfish, specifically shrimp and lobster, which are common allergens that can cause severe reactions in sensitive individuals. Your meal may also contain dairy from butter, heavy cream, and whole milk, posing a risk for those with lactose intolerance or milk allergies. Cross-contamination with other allergens may occur during preparation at restaurants like LongHorn Steakhouse, so it's important to inform staff of any allergies before ordering.
Why this recipe?
Shrimp & Lobster Chowder from LongHorn Steakhouse offers a rich, creamy blend of succulent seafood flavors that captivate the palate with every spoonful. The chowder combines tender shrimp and lobster chunks with fresh herbs and spices, creating a perfectly balanced and comforting dish. Its unique recipe delivers a taste experience that is both luxurious and satisfying, making it a standout menu item. You'll find it worth recreating at home to enjoy this gourmet seafood indulgence anytime.