Lobster & Scallop Chowder

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Craving something indulgent and soul-warming that speaks of seaside elegance? This Lobster & Scallop Chowder is a creamy, luxurious bowl that combines the sweetness of lobster with the buttery richness of scallops in a beautifully seasoned broth. Whether you’re celebrating a special occasion or simply want to bring the flavors of the coast into your kitchen, this recipe delivers comfort food with a gourmet twist.

Ingredients

  • 1/2 lb lobster meat, chopped
  • 1/2 lb sea scallops
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced gold potatoes
  • 1/4 cup all-purpose flour
  • 3 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 tsp thyme
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Sear the Scallops

  1. In a skillet, heat 1 tablespoon of butter over medium-high heat.
  2. Sear scallops for 1–2 minutes per side until golden edges develop. Remove and set aside.

Step 2: Sauté Aromatics

  1. In a large soup pot, melt the remaining 2 tablespoons of butter with 1 tablespoon of olive oil.
  2. Add the chopped onion and garlic, cooking until soft and fragrant, about 3–5 minutes.

Step 3: Add Potatoes & Broth

  1. Sprinkle flour over the aromatics and stir to form a roux.
  2. Gradually whisk in the broth until smooth.
  3. Add diced potatoes and bring to a simmer. Cook for about 10–15 minutes until potatoes are fork-tender.

Step 4: Stir in Cream & Seafood

  1. Lower the heat and stir in the heavy cream and thyme.
  2. Gently fold in the cooked scallops and chopped lobster meat.
  3. Simmer gently for 5 minutes to warm through, being careful not to overcook the seafood.

Variations

  • Add corn kernels for a sweet crunch and extra texture.
  • Swap potatoes for cauliflower for a lower-carb alternative.
  • Try smoked paprika or cayenne for a hint of smoky heat.
  • Use shrimp or crab meat if lobster isn’t available.

Cooking Note

  • Pat scallops dry before searing to ensure a good golden crust.
  • Use freshly chopped lobster for the best flavor and texture.
  • Let the chowder rest for a few minutes off heat before serving—it enhances the depth of flavor.

Serving Suggestions

Serve your Lobster & Scallop Chowder piping hot in deep bowls with a sprinkle of fresh parsley. It pairs beautifully with a warm, crusty baguette or a handful of classic oyster crackers. Add a crisp white wine like Chardonnay or Sauvignon Blanc for an extra touch of elegance.

Storing Tips for the Recipe

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over low heat on the stove—avoid boiling to preserve the delicate seafood texture. This dish is not ideal for freezing due to the cream content, which may separate.

Timing

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Yield:

4–5 servings

Nutritional Information (Per Serving)

Calories:

Approximately 510

Protein:

Approximately 36g

Sodium:

Approximately 650mg (based on broth choice)

Healthier Alternatives for the Recipe

To lighten the chowder without compromising its richness, swap heavy cream with a mix of whole milk and Greek yogurt. You can also reduce the butter slightly or use olive oil entirely. For an even leaner dish, substitute half the seafood with white fish like cod or halibut.

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