Introduction
If you love seafood, then this Lobster Scallop Chowder recipe is going to be your new favorite. Creamy, hearty, and packed with flavor, this chowder is perfect for cozy dinners or special occasions. It combines tender lobster meat and juicy scallops with rich, creamy broth and fresh vegetables. The best part? It’s surprisingly easy to make at home, even if you’re not a professional chef.
This recipe is ideal for anyone who wants to impress their family or guests with a luxurious seafood dish without spending hours in the kitchen. By following a few simple steps, you can create a chowder that tastes just like it came from a fancy restaurant.
Ingredients – Lobster Scallop Chowder
Here’s everything you need to make Lobster Scallop Chowder.
Seafood:
- 1 cup cooked lobster meat, chopped
- 1 cup sea scallops, cleaned and patted dry
Vegetables:
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
Liquids:
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasoning:
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Optional:
- 1/2 cup corn kernels
- 1 tablespoon sherry or white wine (for extra flavor)
Step by Step Process – Lobster Scallop Chowder
Follow these simple steps to make your chowder rich, creamy, and full of seafood goodness:
Step 1: Prepare the Ingredients
Start by chopping your vegetables, peeling and cubing the potatoes, and cleaning the scallops. If your lobster is raw, cook it first by boiling or steaming until tender, then chop it into bite-sized pieces.
Step 2: Sauté the Vegetables
In a large pot, heat the butter and olive oil over medium heat. Add the onion, celery, carrot, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Step 3: Add the Potatoes and Stock
Add the cubed potatoes to the pot. Pour in the seafood stock and add the bay leaf, thyme, paprika, salt, and pepper. Stir well and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender.
Step 4: Cook the Scallops
In a separate pan, lightly sear the scallops in a small amount of butter or oil for 2–3 minutes per side, just until they turn golden. Avoid overcooking, as scallops can become tough if cooked too long.
Step 5: Add Lobster and Cream
Once the potatoes are tender, add the chopped lobster meat and cooked scallops to the pot. Pour in the heavy cream and stir gently. Let the chowder simmer for another 5–7 minutes to allow the flavors to blend. Taste and adjust the seasoning with extra salt and pepper if needed.
Step 6: Optional Extras
For added sweetness and texture, stir in the corn kernels and sherry. Simmer for another 2 minutes.
Step 7: Serve and Garnish
Ladle the chowder into bowls and sprinkle with fresh parsley. Serve it hot with warm crusty bread or oyster crackers on the side.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 150 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 700 mg |
| Vitamin A | 35% DV |
| Vitamin C | 25% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Frequently Asked Questions
Q1: Can I use frozen lobster and scallops?
Yes! Frozen lobster and scallops work perfectly. Just thaw them properly before cooking and pat them dry to avoid extra water in your chowder.
Q2: Can I make this chowder ahead of time?
You can prepare it a day ahead, but it’s best to add the lobster and scallops right before serving to keep them tender.
Q3: Can I use milk instead of heavy cream?
You can, but heavy cream gives a richer and creamier texture. If using milk, consider adding a bit of butter to make it creamier.
Q4: How long does the chowder last?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the seafood from overcooking.
Q5: Can I freeze lobster chowder?
Freezing is not recommended for chowder with seafood, as the texture of lobster and scallops may become rubbery.
Final Thoughts
This Lobster Scallop Chowder is a perfect mix of creamy, hearty, and flavorful seafood goodness. It’s simple enough for a weeknight dinner but elegant enough for special occasions. With tender lobster, juicy scallops, and fresh vegetables, every spoonful feels luxurious.
By following the step-by-step instructions, even beginner cooks can make a chowder that tastes like it came from a top seafood restaurant. Serve it with warm bread, a side salad, or even a glass of white wine to make the meal complete.
Whether you’re cooking for family, friends, or yourself, this chowder is guaranteed to warm hearts and satisfy appetites. Once you try it, it might just become a favorite recipe in your kitchen for years to come!
