Lobster & Scallop Chowder – Creamy Coastal Luxury in a Bowl
Rich, hearty, and brimming with ocean flavor, this chowder turns an everyday meal into an elegant coastal escape.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: ~420 kcal per serving
- Skill Level: Moderate
- Best For: Elegant dinner, cozy weekends, seafood lovers
Ingredients
For the Seafood
- ½ lb (225g) lobster meat, chopped
- ½ lb sea scallops (preferably dry-packed)
- 1 tbsp unsalted butter
- Salt and freshly cracked black pepper, to taste
For the Chowder Base
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups seafood stock (or light chicken broth)
- 1 large potato, peeled and diced
- 1 bay leaf
- ½ tsp dried thyme
- 1 pinch nutmeg (optional, but adds warmth)
- 1 cup heavy cream
- 1 cup whole milk
For Garnish
- Fresh parsley, chopped
- A squeeze of lemon juice
- Crusty bread or oyster crackers, for serving
Instructions
1. Sear the Seafood
In a skillet over medium heat, melt 1 tbsp butter. Add lobster meat and scallops, seasoning lightly with salt and pepper.
Sear for 3–4 minutes, until the scallops are just opaque and the lobster is heated through.
Tip: Avoid overcooking scallops—they should stay plump and tender, not rubbery.
Transfer to a plate and set aside.
2. Build the Chowder Base
In a large soup pot or Dutch oven, melt 2 tbsp butter over medium heat.
Add onion, celery, and carrot. Cook for 6–7 minutes, stirring occasionally, until soft and fragrant.
Add minced garlic and sauté for another minute.
3. Thicken with a Roux
Sprinkle ¼ cup flour over the veggies, stirring to coat evenly.
Cook the flour mixture for 2 minutes, stirring constantly to avoid burning.
Gradually pour in the seafood stock, whisking continuously to eliminate lumps. Once fully incorporated, add:
- Diced potatoes
- Bay leaf
- Thyme
- Optional: a small pinch of nutmeg for subtle warmth
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
4. Add Creamy Elements
Lower heat to prevent boiling. Stir in the heavy cream and whole milk.
Simmer gently for 5 more minutes, just until warmed through.
Avoid high heat at this stage to prevent curdling the dairy.
5. Return the Seafood
Add the seared lobster and scallops back into the pot. Stir gently and cook for 3–5 minutes, or until the seafood is fully warmed.
Finish with a squeeze of fresh lemon juice to brighten the flavors.
To Serve
Ladle the chowder into warm bowls. Garnish with fresh chopped parsley and serve with crusty bread or oyster crackers.
Optional wine pairing: A chilled Chardonnay, Sauvignon Blanc, or a splash of sparkling mineral water with lemon.
Pro Tips & Variations
- Scallops: Always pat dry before cooking to ensure a golden sear.
- Seafood stock: Use clam juice, lobster base, or seafood bouillon for extra depth.
- Vegetarian twist: Swap seafood for mushrooms and add corn for a rich veggie chowder.
- No lobster? You can substitute with cooked crab or extra scallops.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop over low heat—avoid boiling.
- Freezing not recommended due to the cream base and delicate seafood.
Why You’ll Love This Chowder:
Restaurant-quality taste at home
Comfort food with elevated elegance
Make-ahead friendly
Full of protein, veggies, and rich flavor