Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

Gluten-Free Lobster Seafood Chowder - Twiins Style

  • Servings: 6
  • Difficulty: Easy

If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.


  • 2 -3 Tablespoons butter
  • 4  celery stalks, cut into 1/4″ slices
  • 3 large carrots, sliced into 1/4″ slices
  • 1 medium onion, finely chopped
  • 1½ Tablespoons tomato paste
  • 1 Tablespoon fresh thyme, finely chopped
  • salt & freshly ground pepper to taste (optional)
  • 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
  • 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
  • 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
  • 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
  • 1  – 15.25 oz. corn kernels drained well or frozen can be used
  • 1 lb. lobster meat, cooked and cut into large chunks
  • 1 lb. jumbo lump crab meat (we use Phillips)
  • 1 lb. shrimp, cleaned, deveined, and tails removed
  • 1  8-oz. bottle clam juice
  • 1 cup 2% milk
  • 1 cup half and half


  1. Chop vegetables and set aside.
  2. Add butter into a large deep stockpot over medium heat.
  3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
  4. Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
  5. Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
  6. At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth,  1/8 cup at a time.
  7. Add lobster, crabmeat, shrimp & corn.
  8. Stir well to combine.
  9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
  10. Taste. Add additional salt, pepper, or Old Bay to taste.
  11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
  12. If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.



Note:  If you like more corn in your chowder, just add another can or frozen kernels.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.



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