1-First, soak the 10 ounces of lobster claw and body meat in 2 cups of milk while you begin cooking the soup. This step infuses the meat with extra flavor.

2-Next, melt the ½ cup of unsalted butter in a medium saucepan and sauté the 1 cup each of diced celery, carrots, and onions for 3-4 minutes until they soften.

3-Then, add the ½ cup of all-purpose flour to the saucepan, stirring well to combine. Cook this on low heat for about 5 minutes without letting it brown, which helps thicken the soup. Now, whisk in the 2 cups of chicken stock until it’s fully mixed in, creating a smooth base.

4-After that, remove the lobster from the soaking milk and set it aside. Stir the milk into the soup mixture in the saucepan. Add the 2 cups of diced potatoes and let everything simmer for 20-30 minutes until the potatoes are tender.

5-Season the soup with 1 teaspoon of fresh thyme, along with sea salt and black pepper to taste. Finally, add the lobster meat and simmer for another 7-10 minutes to let the flavors develop. The result is a rich lobster chowder that’s perfect for serving hot, yielding about 8-10 ounces per serving with 351 kcal each.