bowl of lobster chowder with cheddar cheese scones
Lobster Chowder and Cheddar Scones Photo credit: Slickphotograpy


The spring lobster season is still a go, although on a slight delay due to COVID-19 and all the necessary precautions that must be put in place. Once the first traps are set, and our fishers begin to haul them in, you can be certain many people will be ready to buy their catch.

This month our guest chef is Brad MacDonald and he brings us his delicious lobster chowder recipe and cheddar cheese scones. We think they’re worth adding to your meal plans!


Savoury Cheddar Scones


  • 400 g all purpose flour
  • 25 g baking powder
  • 10 g salt
  • 1 bunch chives
  • 200 g cheddar cheese, grated
  • 400 ml whipping cream


Preheat the oven to 350ºF 

Put all your ingredients into a bowl, mix it until just combined (you can use a paddle in your mixer if you have one). Portion the dough evenly. Form 5-inch diameter patties with the dough, flatten between parchment paper and cut into 6 wedges.

Photo credit: Laura Weatherbie/Salty
Wedges of dough are placed on the parchment-lined cookie sheet to go into the oven.
Photo credit: Slickphotography

Put parchment paper on a baking tray and set your wedges on it. Cook them for 20 minutes. You can also freeze the patties if you aren’t going to use them all.

Photo credit: Slickphotography

Lobster Chowder

This recipe has a few steps to it. First you must cook your lobster, then create a broth from the shells to use as your base. If you want, you can shorten the steps by buying pre-cooked lobsters (in the shell). We’ve given you all the steps for a successful chowder.

Step 1 – cook your lobsters

  • Three 1½ lb lobsters

Fill up a stockpot with plain water and bring it to a boil. Once the water is boiling add the lobsters and boil for 10 minutes.

Remove from heat, drain water. Remove the meat from the lobster, and rinse the shells in cold water. Set meat aside.

Photo credit: Slickphotography

Step 2 – make a lobster broth

  • lobster shells (from 3 lobsters)
  • 15 g butter
  • 2 white onions
  • 4 stalks celery 
  • 2 medium size carrots
  • bay leaves
  • peppercorns
  • 3 L water

Saute the vegetables in butter in a large stock pot. Add water, seasonings, and lobster shells. Let it simmer for 1 to 1 ½ hours on low heat. Strain and set aside the stock.

Photo credit: Slickphotography

Step 3 – make a lobster veloute

  • 2 ½ L lobster stock
  • 100 g butter
  • 100 g all purpose flour

Put the butter in a pot and let it melt, then add the flour and cook it in low medium heat for 5-7 minutes until well combined. Slowly add the lobster broth while whisking it the entire time. Simmer for 10 minutes and set aside.

Step 4 – finish your lobster chowder

  • 300 g bacon
  • 2 L lobster veloute
  • 2 white onions, small dice
  • 1 bulb fennel, small dice
  • 2 stalks celery, small dice
  • 200 ml whipping cream
  • lobster meat, medium dice
  • 1 Tbsp fresh tarragon, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh chives, chopped
  • 1 kg yellow flesh potatoes, peeled, 2cm dice
  • salt and pepper

Photo credit: Slickphotography

First, in a pot saute the bacon and drain the fat. Next, add the vegetables and saute them. Then, add the veloute, potatoes, and cream. Let it simmer on low heat until the potatoes are cooked through.

Photo credit: Slickphotography

About Brad MacDonald

Brad Macdonald is a self-taught Red Seal Chef based out of Charlottetown, PEI. His career has taken him around the world from Chocolatier to Executive Chef.

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