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
- In a skillet, heat 1 tablespoon of butter over medium-high heat.
- Sear scallops for 1–2 minutes per side until golden edges develop. Remove and set aside.
Step 2: Sauté Aromatics
- In a large soup pot, melt the remaining 2 tablespoons of butter with 1 tablespoon of olive oil.
- Add the chopped onion and garlic, cooking until soft and fragrant, about 3–5 minutes.
Step 3: Add Potatoes & Broth
- Sprinkle flour over the aromatics and stir to form a roux.
- Gradually whisk in the broth until smooth.
- 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
- Lower the heat and stir in the heavy cream and thyme.
- Gently fold in the cooked scallops and chopped lobster meat.
- 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.
Common Mistakes to Avoid
- Overcooking scallops—always sear quickly and remove to prevent rubbery texture.
- Boiling the chowder after adding cream—heat gently to keep it smooth and velvety.
- Skipping the roux step—this helps create a thick, creamy consistency.
- Undercooked potatoes—make sure they’re fully tender before adding seafood.
Conclusion
This Lobster & Scallop Chowder is more than a meal—it’s an experience. Rich, comforting, and infused with coastal flair, it’s a recipe that turns ordinary evenings into something special. Share it with loved ones, pair it with wine, and enjoy the taste of the ocean in every spoonful.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen scallops and lobster?
A: Yes, just be sure to thaw them completely and pat dry before cooking to ensure proper texture and flavor.
Q2: What can I use instead of heavy cream?
A: A blend of whole milk and Greek yogurt works well for a lighter version while maintaining creaminess.
Q3: Can I make this ahead of time?
A: Yes, but add seafood just before serving to avoid overcooking during reheating.
Q4: Is this recipe gluten-free?
A: As written, no—but you can substitute the flour with a gluten-free thickener like cornstarch or rice flour.
Lobster & Scallop Chowder: A Luxurious Twist on Classic Comfort
- Total Time: 45 minutes
- Yield: 4–5 servings 1x
Description
This creamy coastal classic delivers luxury comfort food in every spoonful. A blend of tender lobster, buttery scallops, and hearty potatoes in a silky broth.
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)
Instructions
1. In a skillet, heat 1 tablespoon of butter over medium-high heat. Sear scallops for 1–2 minutes per side until golden edges develop. Remove and set aside.
2. In a large soup pot, melt the remaining 2 tablespoons of butter with olive oil. Add the onion and garlic; cook until soft and fragrant.
3. Stir in flour to form a roux. Gradually whisk in broth until smooth. Add potatoes and simmer until fork-tender, about 10–15 minutes.
4. Stir in heavy cream and thyme. Add lobster and scallops. Simmer gently for 5 minutes until warmed through.
5. Ladle into bowls, garnish with parsley, and serve hot.
Notes
Use fresh lobster for the best flavor. Be careful not to overcook the scallops.
Letting the chowder rest for a few minutes before serving deepens the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: lobster chowder, scallop chowder, seafood soup, creamy seafood chowder