RECIPE: Make Marlow’s Tavern’s Lobster and Shrimp Chowder
Can you please get us the recipe for Lobster and Shrimp Chowder from Marlow’s Tavern? It’s a seasonal item that my husband and I love and have been ordering every week since they put it on the menu. —Deb Connell, Alpharetta
John C. Metz, executive chef, CEO and co-founder of Marlow’s Tavern sent this recipe, one he created in 2013. He said it’s been served at all Marlow’s Tavern locations as a special or daily soup since then. Last October the chowder became a regular menu item. “Inspired by classic New England clam chowder, this is our take that combines fresh seafood with potatoes, corn and bacon. It’s comforting and the perfect way to start your meal or for a light lunch.”
For the lobster, the restaurant uses claw and knuckle meat they purchase cooked and removed from the shell. You can purchase cooked lobsters and lobster base at the DeKalb Farmers Market. Your local grocery store may have lobster base, which resembles a paste, in the soup aisle. If the store has a well-stocked seafood counter, it may also cook lobsters to order or sell cooked lobster tails.
Marlow’s Tavern’s Lobster and Shrimp Chowder
- 1/4 cup diced bacon
- 1 tablespoon vegetable oil
- 1 cup 1/4-inch diced onion
- 1/2 cup 1/4-inch diced carrot
- 1/2 cup 1/4-inch diced celery
- 2 tablespoons all-purpose flour
- 1/2 cup water
- 1 1/2 teaspoons lobster base
- 1 cup heavy cream
- 1/2 cup clam juice
- 1 cup 1/2-inch diced peeled russet potatoes
- 1/2 cup corn kernels, fresh or frozen
- 2 teaspoons Morton’s kosher salt
- 2 teaspoons chopped parsley, divided, plus additional for garnish
- Freshly ground black pepper, to taste
- Tabasco, to taste
- 1/4 pound roughly chopped cooked lobster
- 1/4 pound roughly chopped raw shrimp
- Combine bacon and oil in a large saucepan over medium-high heat. Cook, stirring occasionally, until bacon has rendered its fat and is crisp, about 4 minutes. Add onion, carrot and celery and cook 5 to 7 minutes or until onions are translucent, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly.
- In a measuring cup, combine water and lobster base and stir until lobster base is dissolved. Slowly whisk liquid into saucepan and then add cream and clam juice, whisking to be sure there are no lumps. Add potatoes, corn and salt. Stir in 1 teaspoon chopped parsley. Reduce heat so mixture is simmering and cook 15 minutes or until potatoes are tender. Remove saucepan from heat. Taste the chowder and add pepper and Tabasco to taste. Stir in lobster, shrimp and remaining teaspoon parsley. Stir until shrimp has cooked through, about 3 minutes. Serve immediately, garnished with additional chopped parsley.
Nutritional information
Per serving: Per serving: 409 calories (percent of calories from fat, 60), 16 grams protein, 26 grams carbohydrates, 7 grams total sugars, 3 grams fiber, 28 grams total fat (15 grams saturated), 145 milligrams cholesterol, 1,137 milligrams sodium.From the menu of ... Marlow’s Tavern, 3719 Old Alabama Road, Johns Creek; 770-475-1800, marlowstavern.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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