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Bowl of delicious lobster scallop chowder topped with herbs

Lobster Scallop Chowder

A luxurious yet easy lobster scallop chowder perfect for cozy evenings and special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 oz butter Essential for flavor.
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
Chowder Components
  • ½ cup all-purpose flour For thickening.
  • 4 cups seafood stock Store-bought is fine, homemade is better.
  • 1 cup heavy cream Adds creaminess.
  • 8 oz fresh lobster meat A luxury addition.
  • 8 oz scallops Fresh or frozen.
Seasoning
  • Salt and black pepper to taste For seasoning.
  • Chopped fresh parsley for garnish For presentation.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onions, celery, and carrots. Sauté until the onions become translucent—about 5 minutes.
Cooking
  1. Sprinkle in the flour and stir for about a minute to cook out the raw flour flavor.
  2. Gradually whisk in the seafood stock and bring it to a simmer, allowing it to thicken a bit.
  3. Add the heavy cream and stir until well combined. Let the mixture simmer for about 5 minutes.
  4. Gently fold in the lobster meat and scallops. Cook for another 5-7 minutes, or until the scallops are opaque and cooked through.
  5. Season with salt and black pepper to taste.
  6. Ladle the chowder into bowls and garnish with fresh parsley.

Notes

For best results, keep the heat at medium for a gentle simmer. You can add other seafood like shrimp or crab as variations. Leftovers can be stored in the fridge for 2-3 days. Reheat gently with a splash of broth or cream.