Shrimp and Lobster Chowder Longhorn Recipe: Copycat Creamy Seafood Bliss

This copycat version brings the rich, creamy seafood experience home. The secret lies in a slow simmer that coaxes out every bit of sweetness from the shrimp and lobster.

What makes this stand out is the balance of flavors—sweet seafood, briny depth, and a velvety broth that clings to each spoonful. It’s restaurant-quality comfort in your kitchen.

Ingredients for Shrimp and Lobster Chowder Longhorn

Rich, creamy, and packed with seafood—this chowder brings the restaurant experience home.

[recipeingredientscaler]

The seafood is the star here. Lobster tails from Whole Foods or Costco are reliable—fresh is ideal but frozen works if thawed properly. Shrimp should be wild-caught if possible (check labels at Trader Joe’s for good options). Don’t skip the Old Bay; it’s what gives this chowder that classic seafood house flavor. If you’re feeling fancy, a splash of dry sherry in the base adds depth.

No lobster? Double the shrimp or add scallops for a similar texture. Out of fish stock? Clam juice or even vegetable broth in a pinch. Heavy cream can be swapped for half-and-half if you want it lighter (but it won’t be as rich). For a gluten-free version, use cornstarch instead of flour. The potatoes can be red or Russet if Yukon Golds aren’t available.

This chowder tastes even better the next day—store in the fridge for up to 3 days. Freeze without the cream for up to 3 months; stir it in fresh when reheating. Always reheat gently to avoid curdling the dairy.

Step-by-Step Instructions for Shrimp and Lobster Chowder

This method delivers that signature creamy texture and rich seafood flavor you crave.

Step 1: Prep the Seafood and Vegetables

Remove the lobster meat from the 2 whole Lobster Tails by slicing through the shell with kitchen shears, then gently pulling the meat out. Chop it into bite-sized pieces and set aside. Pat the 1 lb Large Shrimp dry with paper towels to ensure they sear properly later.

Finely dice the 1 whole Yellow Onion and 2 pieces Celery Stalks—they should be about the same size for even cooking. Mince the 3 cloves Garlic Cloves for maximum flavor dispersion. Peel and dice the 2 whole Yukon Gold Potatoes into small cubes so they cook through quickly.

Step 2: Build the Flavor Base

In a large pot over medium heat, melt the 0.5 cup Unsalted Butter. Add the diced onion and celery, cooking for 5-6 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown.

Sprinkle in the 0.33 cup All-Purpose Flour, 1 tbsp Old Bay Seasoning, and 1 tsp Dried Thyme. Stir constantly for 1-2 minutes to cook the flour and develop the roux. This creates a thick, flavorful base for the chowder.

Step 3: Simmer the Potatoes and Broth

Gradually pour in the 3 cups Fish Stock, whisking continuously to prevent lumps. Add the diced potatoes, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring to a simmer and cook for 10-12 minutes until the potatoes are tender when pierced with a fork.

This step allows the potatoes to absorb the rich, savory broth while thickening the chowder slightly. Keep the heat at a gentle simmer—too high and the potatoes will fall apart.

Step 4: Add Cream and Seafood

Reduce the heat to low and stir in the 2 cups Heavy Cream and 1 cup Whole Milk. Let it warm through for 2-3 minutes—don’t let it boil or the cream may curdle.

Add the lobster and shrimp to the pot. Cook for 4-5 minutes until the shrimp turn opaque and pink and the lobster is heated through. The seafood should be tender and just cooked—overcooking will make it rubbery.

Taste and adjust the seasoning with more salt if needed. Serve hot, garnished with extra Old Bay or fresh parsley if you like.

Storing and Reheating This Recipe

Refrigerator Storage

Let the chowder cool for no more than 2 hours before transferring to airtight containers. It will keep in the fridge at 40°F or below for up to 3 days. The flavors actually deepen as the seafood and spices meld together. ❄️

Freezer Storage

For longer storage, freeze the chowder without the cream for up to 3 months. I recommend using quart-sized freezer bags—lay them flat to save space. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my preferred method. Reheat over medium-low heat in a heavy-bottomed pot, stirring occasionally. Add a splash of milk or broth if it looks too thick. Heat until it reaches 165°F throughout, which takes about 10-12 minutes. 🔥

Microwave Reheating

For single servings, microwave in 1-minute intervals at 70% power, stirring between each. Cover with a damp paper towel to retain moisture. Expect it to take 3-4 minutes total for a cold portion.

Cream Addition Tip

If you froze the chowder without cream, stir in fresh heavy cream during reheating. Add it slowly at the end and warm through gently—never boil. This prevents curdling and keeps the texture velvety smooth.

Frequently Asked Questions