Shrimp and Lobster Chowder Longhorn Recipe: Copycat Seafood Decadence

I’ve recreated Longhorn’s famous seafood chowder with a restaurant-quality touch. The blend of shrimp and lobster creates a rich, creamy base that’s both luxurious and comforting.

This version captures the original’s depth of flavor without complicated techniques. David confirmed it matches the restaurant’s signature taste after his first bite.

Ingredients for Shrimp and Lobster Chowder Longhorn

Luxurious seafood meets creamy comfort in this restaurant-quality chowder with shrimp and lobster.

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The seafood is non-negotiable here. Fresh lobster meat from the seafood counter at Whole Foods or Wegmans is ideal—ask them to steam it for you (free service and saves time). For shrimp, wild-caught if possible, but farmed works in a pinch. The potatoes need to be starchy—Russets break down just enough to thicken the chowder naturally. Don’t skip the Old Bay; it’s that signature Longhorn flavor.

No lobster? Crab meat or extra shrimp keeps it luxurious. Dry sherry can be swapped for white wine (Sauvignon Blanc works well), but don’t use cooking wine—it’s harsh. If you’re avoiding dairy, coconut milk can replace the cream (flavor will differ but still rich). Fresh thyme not on hand? Dried at one-third the amount. The bay leaves are subtle but worth it.

This chowder actually improves overnight. Refrigerate in an airtight container for up to 3 days—reheat gently to avoid curdling. Freezing? Not recommended; the cream separates. Serve with crusty bread or oyster crackers (classic Longhorn style).

Step-by-Step Instructions for Shrimp and Lobster Chowder

This copycat method delivers that signature Longhorn richness with every creamy, seafood-packed spoonful.

Step 1: Build the Aromatic Base

Melt 0.5 cup unsalted butter in a large Dutch oven over medium heat. Add the yellow onion and celery stalks, both finely diced, and cook for 5-7 minutes until the onion turns translucent and the mixture smells fragrant.

This is where the flavor foundation begins. I stir occasionally to prevent browning—you want the vegetables to soften and sweeten, not caramelize. The butter should foam but not burn; if it starts to brown, reduce the heat slightly.

Step 2: Create the Roux and Add Liquid

Sprinkle 0.5 cup all-purpose flour over the onion-celery mixture and stir constantly for 1-2 minutes to cook off the raw flour taste. You’ll notice the mixture thicken slightly and take on a pale golden color.

Slowly pour in the 4 cups seafood stock, whisking continuously to prevent lumps. Add the 2 pieces bay leaves, 1 tbsp Old Bay seasoning, 1 tsp salt, and 0.5 tsp ground black pepper. Bring to a gentle simmer.

Here’s the thing—this roux step is what gives the chowder its velvety texture. Don’t rush it, and make sure the flour is fully incorporated before adding the stock.

Step 3: Add Potatoes and Creamy Elements

Stir in the 2 whole russet potatoes, diced into 1/2-inch cubes. Pour in the 2 cups heavy cream and 1 cup whole milk, then add 0.25 cup dry sherry and 1 tbsp fresh thyme leaves. Simmer for 15-20 minutes until the potatoes are tender.

The potatoes should be fork-tender but not falling apart. Keep the heat at a gentle simmer—boiling can cause the cream to separate. I taste at this point and adjust the Old Bay seasoning if needed, though I usually wait until the seafood is added.

Step 4: Add Seafood and Finish

Gently fold in the 1 lb lobster meat and 1 lb large shrimp. Cook for just 3-4 minutes until the shrimp turn opaque and pink and the lobster is heated through. Don’t overcook—the shrimp will turn rubbery if left too long.

Remove the bay leaves and discard. Let the chowder sit for 5 minutes off the heat before serving. This allows the flavors to meld together. The chowder should be thick enough to coat the back of a spoon but still pourable.

Storing and Reheating Leftovers

Refrigerator Storage

Let this chowder cool completely before storing—this takes about 2 hours at room temperature. Transfer to airtight containers and refrigerate at 40°F or below for up to 3 days. The flavors deepen overnight, making leftovers even better. ❄️

Freezing Not Recommended

I don’t recommend freezing this chowder because the cream separates and the potatoes turn mushy. If you must freeze, leave out the seafood and cream, then add fresh when reheating. Even then, texture will suffer.

Stovetop Reheating

Reheat gently over low heat in a heavy pot, stirring frequently to prevent sticking. Add ¼ cup whole milk if it thickens too much. Heat until it reaches 165°F—this takes about 10-15 minutes. 🔥

Microwave Method

For single servings, microwave in 1-minute intervals at 50% power, stirring between each. Cover with a damp paper towel to retain moisture. This prevents the cream from breaking.

Serving After Storage

David insists on a fresh garnish—try chopped parsley or a sprinkle of Old Bay seasoning to revive the flavors. Serve with crusty bread to soak up every last drop.

Frequently Asked Questions