With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Shrimp and Lobster Chowder

LongHorn Steakhouse Copycat Recipe

Serves 6

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
1 lb shrimp, peeled and deveined

For the Stock:
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine

For the Soup:
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives sherry, shrimp and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Source:  Food Network


  1. Indeed, this is my first time to cook a stir fry sauce recipe and I'm so worried if I can do this one perfect. I choose your recipe because it is looks delicious and I'm sure my family will love this. Thank you for posting this one.

  2. I just had this today for lunch and it is THE BEST I've ever had--awesome!

  3. I eat this all of the time at Longhorn. Sorry, but there is no bacon in this dish.
    If you wish to copy a recipe, please do not add your own ingredients. This is the best shrimp and lobster chowder I have ever eaten. Please, please, do not CHANGE this recipe to what you believe would be a better recipe.

    Paul Reeder

    1. My most humble apology. Since this what you think the recipe is, then so be it. "Copycat" seems to be the premise here. I honestly did not see or taste bacon? I guess I should have made this verbatim before posting. Once again, my most humble apology.

  4. Yum! Had this yesterday in Bangor Maine asked for recipe and my very nice and accommodating server didn't know it, but I'm going to try this one. Also I did not taste bacon either but I think it would be a tasty way to pretty it up for company 😊