Lobster Scallop Chowder

There’s something magical about the moment you dip your spoon into a steaming bowl of chowder and lift out a glistening scallop, a piece of tender lobster, and a golden potato chunk all bathed in creamy, savory broth. This Lobster Scallop Chowder wraps you in warmth and richness from the very first bite. With its velvety texture, ocean-kissed aroma, and buttery finish, it feels like the kind of dish you’d savor slowly by the coast, maybe with a slice of crusty bread and a little salt in the air.

Behind the Recipe

The idea for this chowder was born on a breezy weekend by the sea. After picking up fresh scallops and lobster from the local dockside market, it only felt right to turn them into something that celebrates their delicate flavor while still being hearty enough to warm the soul. A chowder, thick and indulgent, was the obvious answer. But not just any chowder—this one brings together the sweet luxury of lobster, the firm richness of scallops, and that signature creaminess that only a good chowder can deliver.

Recipe Origin or Trivia

Chowder traces its roots to the coastlines of New England, where fishermen and their families would use the day’s catch to create warming soups. The word itself is thought to come from the French “chaudière,” a type of pot used to cook stews. Lobster and scallop versions came later, when what was once considered “poor man’s food” evolved into a delicacy. Today, lobster chowder is a New England classic, and scallops add an extra layer of texture and flavor that make the dish truly unforgettable.

Why You’ll Love Lobster Scallop Chowder

Get ready to fall for this dish, whether you’re craving comfort or looking to impress guests.

Versatile: Serve it as a cozy dinner for two or a stunning appetizer at a special gathering.

Budget-Friendly: Using just a few rich ingredients in a creamy base stretches the seafood beautifully.

Quick and Easy: Comes together in under an hour with simple steps and big flavor payoff.

Customizable: Add corn, bacon, or herbs based on what you have at home.

Crowd-Pleasing: It’s creamy, indulgent, and luxurious—a guaranteed hit.

Make-Ahead Friendly: Flavors deepen overnight, making leftovers even better.

Great for Leftovers: Reheat gently for another indulgent meal, or turn it into a seafood pasta sauce.

Chef’s Pro Tips for Perfect Results

Want that restaurant-quality finish? Here are some insider tips to help you shine:

1. Sear the scallops first: Get that golden crust by patting them dry and using a hot skillet.
2. Don’t overcook seafood: Add scallops and lobster last to avoid rubbery texture.
3. Use homemade stock if possible: A rich seafood or chicken stock adds depth.
4. Let it rest: Let the chowder sit for 10 minutes after cooking for flavors to meld.
5. Finish with fresh herbs: Chives or tarragon add a fresh, aromatic lift right before serving.

Kitchen Tools You’ll Need

Before you begin, gather these tools for a smooth cooking process:

Large Pot or Dutch Oven: For building and simmering your chowder.

Skillet: To sear the scallops perfectly.

Ladle: For easy serving without breaking up tender seafood.

Sharp Knife: For prepping your vegetables and seafood cleanly.

Cutting Board: Preferably separate ones for vegetables and seafood.

Ingredients in Lobster Scallop Chowder

Each ingredient brings something special, creating a rich and balanced harmony.

1. Lobster Meat: 1 pound, cooked and chopped. Adds sweet, buttery richness to the chowder.
2. Scallops: 1 pound, dry-packed. Their firm texture and delicate flavor provide contrast.
3. Russet Potatoes: 2 large, peeled and diced. For body and comforting bite.
4. Yellow Onion: 1 medium, finely chopped. Lays down the aromatic base.
5. Celery: 2 stalks, finely chopped. Adds freshness and crunch.
6. Carrot: 1 large, peeled and diced. Offers sweetness and color.
7. Garlic: 3 cloves, minced. Brings depth and savory warmth.
8. Butter: 4 tablespoons, unsalted. For sautéing and richness.
9. All-Purpose Flour: 3 tablespoons. Thickens the chowder gently.
10. Seafood or Chicken Stock: 4 cups. Provides savory backbone.
11. Heavy Cream: 1 ½ cups. Makes it silky and indulgent.
12. Bay Leaf: 1 leaf. Infuses subtle herbal notes.
13. Fresh Thyme: 1 teaspoon. Enhances aromatic depth.
14. Salt and Pepper: To taste. Balances and brightens.
15. Fresh Chives: For garnish. Adds a pop of green and mild onion flavor.

Ingredient Substitutions

Running low on something? Here’s how to swap smartly:

Lobster Meat: Cooked shrimp or crab meat.
Scallops: Firm white fish like cod or halibut.
Heavy Cream: Half-and-half or full-fat coconut milk.
Flour: Cornstarch for a gluten-free option.
Seafood Stock: Chicken broth or vegetable stock.

Ingredient Spotlight

Scallops: These gems of the sea have a naturally sweet flavor and a firm bite that holds up beautifully in chowder. Searing them gives a caramelized crust that adds depth.

Lobster: Known for its buttery richness and tender texture, lobster makes this chowder feel luxurious and special with every spoonful.

Instructions for Making Lobster Scallop Chowder

Now let’s dive into the cooking! It’s straightforward and so satisfying from start to finish.

1. Preheat Your Equipment:
   Heat a large skillet over medium-high heat for searing the scallops. Preheat your large pot or Dutch oven on medium heat.
2. Combine Ingredients:
   Sear scallops in butter for 1–2 minutes per side until golden. Remove and set aside. In the pot, melt remaining butter and sauté onion, celery, and carrot for 5 minutes until soft. Add garlic and cook for 1 minute.
3. Prepare Your Cooking Vessel:
   Sprinkle in the flour and stir constantly for 2 minutes to create a light roux. Slowly whisk in the stock, ensuring no lumps remain.
4. Assemble the Dish:
   Add diced potatoes, bay leaf, and thyme. Simmer uncovered for 15 minutes or until potatoes are tender.
5. Cook to Perfection:
   Reduce heat to low. Stir in cream, lobster, and seared scallops. Let everything heat through gently without boiling for 5–7 minutes.
6. Finishing Touches:
   Remove bay leaf. Taste and adjust seasoning with salt and pepper. Sprinkle fresh chives over the top.
7. Serve and Enjoy:
   Ladle into warm bowls and serve with crusty bread or oyster crackers for the perfect finish.

Texture & Flavor Secrets

This chowder shines through its luxurious contrast in textures. The potatoes are tender and slightly starchy, while the scallops are firm with a golden crust, and the lobster is melt-in-your-mouth tender. The broth is creamy and rich with a delicate sweetness from the seafood and a savory depth from the vegetables and herbs.

Cooking Tips & Tricks

Here’s how to make every bowl perfect:

• Use dry scallops so they sear instead of steam.
• Let the chowder simmer gently, not boil, to keep the cream smooth.
• Stir often once the cream is added to prevent sticking or curdling.
• Make it ahead of time for deeper flavor the next day.

What to Avoid

Avoid these common mistakes so your chowder sings with flavor and texture:

• Overcooking scallops: They can become rubbery quickly. Sear and add at the end.
• Skipping the roux: It’s key to a thick, smooth base.
• Adding cream too early: Wait until potatoes are tender to avoid curdling.

Nutrition Facts

Servings: 6
Calories per serving: 460
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This chowder is even better the next day. Prepare a day in advance and let it cool before storing in an airtight container in the fridge. It keeps well for 3–4 days. Reheat gently over low heat. For longer storage, freeze in portions and thaw in the fridge before reheating.

How to Serve Lobster Scallop Chowder

Serve it piping hot in wide bowls with a sprinkle of chives and cracked black pepper. Add a warm baguette or oyster crackers on the side. Pair with a crisp white wine or sparkling water with lemon for a light balance.

Creative Leftover Transformations

Leftovers? Let’s get creative:

• Seafood Pasta Sauce: Thin it slightly and toss with linguine.
• Savory Pot Pie Filling: Pour into ramekins, top with puff pastry, and bake.
• Stuffed Baked Potatoes: Spoon into roasted potatoes for a cozy twist.

Additional Tips

• Use warm cream to prevent shocking the soup.
• For extra seafood flavor, simmer shells in the stock first.
• A squeeze of lemon juice before serving brightens everything.

Make It a Showstopper

Garnish with a whole seared scallop or lobster claw on top. Drizzle with a swirl of cream and scatter finely chopped herbs. Serve in individual soup crocks or rustic bowls with a linen napkin for that bistro-style charm.

Variations to Try

• Corn Chowder Twist: Add fresh sweet corn kernels for extra sweetness.
• Spicy Kick: Stir in a pinch of cayenne or smoked paprika.
• Herb-Forward: Use dill and parsley for a fresh finish.
• Mushroom Addition: Sauté mushrooms and fold in before serving.
• Bacon-Free Smoky Depth: Add smoked paprika instead of bacon.

FAQ’s

Q1: Can I use frozen lobster meat?
A1: Yes, just thaw it completely and pat dry before adding to the chowder.

Q2: Can this be made gluten-free?
A2: Absolutely. Replace the flour with cornstarch or a gluten-free flour blend.

Q3: How do I know when scallops are done?
A3: They should have a golden crust and be just opaque in the center.

Q4: Is it okay to make this without cream?
A4: Yes, substitute with coconut milk or whole milk for a lighter option.

Q5: Can I use canned seafood?
A5: Fresh or frozen is best, but canned crab or clams can work in a pinch.

Q6: What wine pairs well with this chowder?
A6: A crisp Chardonnay or Sauvignon Blanc balances the creaminess beautifully.

Q7: Can I freeze it?
A7: Yes, just note the texture may change slightly. Stir well when reheating.

Q8: Can I double the recipe?
A8: Definitely. Just use a large enough pot and adjust cooking time slightly.

Q9: What can I serve alongside?
A9: Crusty bread, green salad, or even roasted asparagus work great.

Q10: Can I add other seafood?
A10: Yes, shrimp, clams, or firm white fish are great additions.

Conclusion

This Lobster Scallop Chowder is more than just a meal. It’s an experience, a cozy bowl of warmth and indulgence that brings the flavors of the sea right into your kitchen. Trust me, you’re going to love this. From the first spoonful to the last, it’s comfort, elegance, and flavor all in one.

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