Longhorn Steakhouse Shrimp and Lobster Chowder Recipe

LongHorn Steakhouse is famous for its steaks, burgers, and grilled favorites. But one menu item that many seafood lovers enjoy is the Shrimp and Lobster Chowder. It is tasty, and packed with seafood flavor.

Many people order a bowl before their main meal. I usually do the same because it is one of my favorite starters on the menu.

Buying a bowl at the restaurant sometimes is nice, but making it at home costs much less and tastes just as satisfying. That is why I made this copycat Longhorn Steakhouse Shrimp and Lobster Chowder Recipe.

This Longhorn Steakhouse Shrimp and Lobster Chowder Recipe is creamy, comforting, and loaded with shrimp, lobster, and potatoes.

Now I can enjoy that steakhouse-style chowder anytime I want without leaving home.

Why You’ll Love This Copycat Recipe

As a seafood lover, I have tasted many Shrimp and Lobster Chowders over the years, but this copycat LongHorn Steakhouse version remains my absolute favorite.

Here are some of the reasons why you’ll love this recipe so much:

• Perfect for Seafood Lovers – Every bowl is packed with shrimp and lobster. It is a great choice for anyone who enjoys rich seafood dishes.

• Less Expensive – A homemade batch costs much less than ordering several bowls. It is an easy way to enjoy the same flavor while saving money.

• Fully Customizable – The seasonings, seafood, and cream can be adjusted to suit different tastes. It is easy to make the chowder thicker, lighter, or more flavorful.

• Uses Easy-to-Find Ingredients – Everything needed for this recipe can be found at a regular grocery store. There is no need to hunt for specialty ingredients.

• Great for Meal Prep – This chowder keeps well in the refrigerator. The flavors blend together over time, making leftovers just as tasty the next day.

Difference Between Chowder and Regular Seafood Soup

• Thicker Texture: Chowder has a thick, creamy base made with flour, butter, and cream. Regular seafood soup is much thinner and broth-based.

• Cream-Based vs. Broth-Based: Chowder uses heavy cream, milk, or a mix of both to create its creamy base. Regular seafood soup usually uses a clear or light broth. This is the key reason chowder feels so much more filling and comforting.

• Longer Cooking Process: Chowder needs extra time to develop layers of flavor through a roux, slow simmering, and gradual thickening. Regular seafood soup is typically quick to prepare, taking less time to cook from start to finish.

What Is in LongHorn’s Shrimp and Lobster Chowder

Seafood (Main Protein) Ingredients

• Lobster (10–12 oz cooked lobster meat, diced into bite-sized pieces): Lobster gives the chowder a sweet and good seafood flavor. It is the main ingredient in the dish. If you want a cheaper option, you can use imitation lobster or add more shrimp instead.
• Shrimp (1 cup raw shrimp, diced): Shrimp cooks inside the chowder and stays soft and juicy. Cutting it into small pieces helps it cook evenly.
• Clam Juice (1 cup): Clam juice adds a salty ocean flavor to the soup. It makes the chowder taste more seafood-rich. You can use extra stock or a little white wine if needed.

Vegetables & Flavor Base Ingredients

• Onion (1 cup finely diced): Onion adds a mild and savory taste to the chowder. It blends into the soup when cooked. You can use shallots or leeks for a slightly sweeter flavor.
• Carrots (1 cup finely diced): Carrots add a little sweetness and color. They become soft when cooked. You can skip them or use parsnips instead.
• Celery (1 cup finely diced): Celery gives a light fresh taste that balances the creamy soup. It is a common chowder vegetable. You can use fennel if you want a different but similar flavor.
• Garlic (2 cloves, minced): Garlic adds strong flavor and aroma. Fresh garlic tastes best. You can use garlic powder if you don’t have fresh garlic.

Chowder Base, Thickening & Seasoning Ingredients

• Butter (1/2 cup): Butter makes the soup rich and helps cook the vegetables. It is also used to make the base of the chowder thick. You can use oil or margarine if you don’t want dairy.
• Chicken Stock (2 cups): Chicken stock is the liquid base of the chowder. It adds savory flavor. You can use vegetable stock or seafood stock instead.
• 18% Cream (2 cups): Cream makes the chowder thick, smooth, and rich. Half-and-half makes it lighter, while a mix of milk and heavy cream makes it richer.
• Flour (1 cup): Flour helps thicken the soup. It makes the chowder creamy and hearty. You can use cornstarch mixed with water if you need a gluten-free option.
• Thyme (1 tsp): Thyme adds a mild herbal flavor. It works well with seafood and cream. You can use oregano or marjoram instead.
• Italian Seasoning (1 tbsp): Italian seasoning adds a mix of herbs for extra flavor. You can also use basil, oregano, and rosemary mixed together.
• Salt and Pepper (to taste): Salt and pepper bring out all the flavors. Add a little at a time and adjust at the end.

Garnish & Finishing Touches Ingredients

• Croutons (for garnish): Croutons add a crunchy topping. You can also use oyster crackers or toasted bread pieces.
• Fresh Parsley (for garnish): Parsley adds fresh flavor and color. You can also use chives or dried parsley.
• Hot Sauce (optional garnish): Hot sauce adds a little heat to balance the creamy soup. Use any type you like.

Kitchen Equipment Needed

1. Large heavy pot – cooks chowder evenly
2. Wooden spoon – gentle stirring
3. Sharp knife – cutting seafood and vegetables
4. Cutting board – safe prep surface
5. Measuring cups – accurate ingredient amounts
6. Ladle – serving soup easily

How to Make Longhorn Steakhouse Shrimp and Lobster Chowder at Home

Step 1 | Prepare the Lobster

If using raw lobster tails, bring a pot of salted water to a boil, add the tails, and cook for 6 minutes. Remove and let cool, then extract the meat and cut into bite-sized pieces.

If using pre-cooked lobster meat, simply dice it and move on to the next step in the recipe.

Step 2 | Cook the Vegetables

Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they begin to soften. Stir in the garlic and cook for 30 seconds more.

Step 3 | Add the Seasonings

Add the thyme, Italian seasoning, salt, and pepper. Stir well to coat the vegetables. Cook for about 1 minute to bring out the flavor of the herbs.

Step 4 | Make the Roux

Sprinkle the flour into the pot. Stir constantly until the flour mixes with the butter and vegetables. The mixture will become thick and smooth.

Step 5 | Add the Stock

Slowly pour in the chicken stock while stirring. Add the clam juice and continue stirring until the mixture looks smooth and creamy.

Step 6 | Cook the Shrimp

Add the diced shrimp to the pot. Reduce the heat to medium-low and cook for 3 to 5 minutes. Stir often until the shrimp turn pink and are fully cooked.

Step 7 | Add the Cream and the Lobster

Pour in the cream and stir well. Let the chowder come to a gentle bubble. Cook for about 10 minutes, stirring often, until it reaches your preferred thickness.

Stir the diced lobster into the chowder. Let it warm through for 2 to 3 minutes. Avoid boiling the chowder after adding the lobster.

Step 8 | Garnish and Serve the Shrimp & Lobster Chowder

Ladle the chowder into serving bowls. Top with croutons and fresh parsley. Add a few drops of hot sauce if desired. Serve warm.

Chef’s Secret Tips

• Use Cold Stock – Cold or room-temperature stock blends more smoothly into the roux. This helps prevent lumps in the chowder.
• Cut Ingredients Evenly – Try to keep the shrimp, lobster, and vegetables about the same size. This gives a better texture in every spoonful.
• Season in Stages – Add a little salt and pepper throughout the cooking process. Layering the seasoning creates a deeper flavor.
• Keep the Heat Low – Do not let the chowder boil after adding the cream. A gentle simmer helps keep the texture smooth and creamy.
• Taste Before Serving – Give the chowder one final taste before serving. A small seasoning adjustment can make a big difference.

Alternative Cooking Methods

Instant Pot Method

The Instant Pot is a great option when you want to save time. Turn on the Sauté setting and melt the butter. Add the onion, carrots, celery, and garlic, then cook until softened. Stir in the thyme, Italian seasoning, salt, pepper, and flour.

Slowly add the chicken stock and clam juice while stirring to keep the mixture smooth. Add the shrimp, secure the lid, and cook on High Pressure for 3 minutes.

Use a quick pressure release, then switch back to Sauté mode. Stir in the cream and cook for about 5 minutes until thickened. Add the cooked lobster and let it warm through before serving. Garnish with croutons and fresh parsley.

Slow Cooker Method

The slow cooker works well when you want a hands-off cooking method. Start by melting the butter in a skillet and cooking the onion, carrots, celery, and garlic until softened. Stir in the seasonings and flour, then slowly add the chicken stock and clam juice until smooth.

Transfer the mixture to the slow cooker and add the shrimp. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. About 30 minutes before serving, stir in the cream and cooked lobster.

Allow everything to heat through, then serve with croutons and parsley for a creamy bowl of chowder.

What Side Dishes Go Well With the Chowder

At LongHorn Steakhouse, the Shrimp and Lobster Chowder is often served as a starter before the main meal. But it can be a full meal too.

Here are some of my favorite sides to enjoy with this recipe:

• Crusty Sourdough Bread: A slice of warm sourdough bread pairs perfectly with this chowder. The slightly sharp flavor balances the creamy broth.

• Garlic Bread: Garlic bread adds a buttery and flavorful side to the meal. It is perfect for dipping into the chowder and soaking up every last spoonful.

• Caesar Salad: A crisp Caesar salad adds freshness to the table. The crunchy romaine and creamy dressing pair nicely with the smooth texture of the chowder.

• Corn on the Cob: Sweet corn complements the seafood flavors in the chowder. It adds a pop of color and a touch of natural sweetness.

• Steamed Rice: A scoop of steamed rice turns the chowder into a more satisfying meal. The rice absorbs the creamy broth and adds extra comfort to every bite.

Make Ahead & Storage Tips

This Longhorn Steakhouse Shrimp and Lobster Chowder is a great make-ahead meal. The flavors have more time to blend together, which can make the chowder taste even better the next day.

To prepare it ahead of time, cook the chowder base and stop before adding the cream and lobster. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Freezing, and Reheating Strategy

Best Way to Freeze It – For the best texture, freeze the chowder before adding the cream. Let the base cool completely, then store it in freezer-safe containers or zip-top bags. Freeze for up to 2 months. When ready to use, thaw it in the refrigerator overnight and add fresh cream while reheating.

Reheating Without Losing Texture – Warm the chowder slowly on the stovetop over low heat. Stir often to keep the texture smooth and creamy.

Avoid high heat, which can cause the cream to separate. If the chowder becomes too thick after storage, stir in a small splash of cream, milk, or broth until it reaches the desired consistency.

Longhorn Steakhouse Shrimp and Lobster Chowder Recipe FAQs

1. What other seafood can I add to this chowder?

Add diced clams, chopped scallops, or crab meat. Keep the total seafood amount the same. Do not add more than 2 cups total of seafood. Too much seafood will make the chowder overcrowded and the flavors will not blend well together.

2. Can this chowder be made gluten-free?

Yes, it can be made gluten-free by replacing flour with cornstarch or a gluten-free thickener. Cornstarch should be mixed with water before adding. All other ingredients should be checked for gluten-free labels.

3. Why did my chowder turn grainy?

Grainy texture usually happens when cream is added at high heat or boiled too fast. It can also happen if flour is not fully mixed. Keeping heat low after adding cream and stirring slowly helps maintain a smooth, silky texture without separation.

4. Is This Chowder Spicy?

No, this chowder is not spicy. It has a mild, creamy, and savory flavor. That makes it a great choice for people who prefer meals without much heat.

The hot sauce used as a garnish is completely optional. It adds a little extra heat without changing the flavor of the whole pot.

5. Why do I need to add the lobster at the end?

Lobster meat is already cooked. Adding it at the end and just warming it through keeps the meat tender and sweet. If lobster cooks for too long, it becomes tough, chewy, and loses its delicate flavor. The same rule applies to any pre-cooked seafood you add to soups or chowders.

This homemade version of the Longhorn Steakhouse shrimp and lobster chowder recipe adds bold seafood flavor to your table. Use fresh shrimp, tender lobster, and a creamy broth.

Follow the chef tips for smooth, thick results. Try the recipe today and serve with favorite side dishes for a complete meal.