Type what you have

Ingredients

• ✓ lobster juice
• lobster meat
• shrimp
• haddock fillet
• black pepper
• sea salt
• water
• cherry tomato
• corn kernel
• cream-style corn
• potato
• parmesan cheese
• clam
• half-and-half
• all-purpose flour
• onion
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
2. 2 Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
3. 3 Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

By Danielle Girouard