Lobster Scallop Chowder

This rich, creamy chowder filled with tender lobster and scallops is a heartwarming dish perfect for special occasions or cozy nights in.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Seafood

Calories: 350

Ingredients Method Notes

Ingredients

Seafood Ingredients

1 pound fresh lobster meat, chopped Use fresh lobster for best flavor.
1 pound scallops, cleaned and halved Ensure scallops are fresh.
4 cups seafood stock Chicken stock can be used if seafood stock is unavailable.

Vegetables

1 medium onion, diced
1 large potato, peeled and diced Russet or Yukon Gold recommended.
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced Fresh garlic gives the best flavor.

Creamy Base

1 cup heavy cream For a lighter version, half-and-half can be used.
2 tablespoons butter Unsalted butter is preferred.
Salt and pepper to taste Adjust according to preference.
Thyme and dill for seasoning Fresh or dried can be used.

Method

Preparation

In a large pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté until soft and aromatic—about 4-5 minutes.
Toss in the minced garlic and stir for about a minute, avoiding burning.

Cooking

Add the diced potatoes and seafood stock. Bring to a gentle boil, then reduce heat and cover.
Let it simmer for 15-20 minutes or until the potatoes are fork-tender.
Stir in the heavy cream and simmer for an additional 5 minutes.
Add in the chopped lobster and scallops, cooking for about 4-5 minutes until scallops are cooked through.
Season with salt, pepper, thyme, and dill, adjusting to taste.

Serving

Ladle into bowls and enjoy, preferably paired with crusty bread.

Notes

For leftover seafood, feel free to use what you have on hand. For a thinner chowder, add more seafood stock or water. Don't worry about lumps in your sauce; it adds to the charm.