Creamy Lobster Scallop Chowder for Cozy Nights

Warm up your evenings with this rich and creamy Lobster Scallop Chowder, perfect for cozy nights and seafood lovers alike. This sumptuous chowder combines tender lobster meat and succulent scallops in a velvety broth, creating a comfort food experience that’s both elegant and satisfying. Whether it’s a chilly winter night or a special occasion, this recipe brings the ocean’s best flavors right to your table, enchanting your taste buds with every spoonful.

Why You’ll Love This Recipe

• Comfort in a Bowl: The creamy texture and hearty seafood make this chowder incredibly satisfying on cold evenings.
• Elegant Yet Easy: Despite its gourmet feel, this recipe is straightforward and perfect for home cooks of any skill level.
• Rich Seafood Flavor: The combination of lobster and scallops delivers a luxurious, ocean-fresh taste that stands out.
• Versatile Meal: It works beautifully as a starter or a main dish, making your dinner feel special without extra fuss.
• Customizable Ingredients: You can easily adjust the recipe to fit different dietary needs or add your favorite extras.

Ingredients You’ll Need

The ingredients in this Lobster Scallop Chowder are simple but essential, each adding unique depth to the flavor, creaminess to the texture, or vibrant color to the dish. Getting the best quality seafood and fresh vegetables really makes a difference.

• Fresh Lobster Meat: Use cooked lobster tails or claws, chopped for tender, sweet bites throughout the chowder.
• Scallops: Choose fresh or thawed sea scallops for a delicate texture and mildly sweet flavor.
• Potatoes: Yukon gold potatoes work best for a creamy consistency without falling apart.
• Celery and Onion: These aromatics build the base flavor and add subtle crunch.
• Garlic: Minced garlic enhances depth and warmth to the broth.
• Heavy Cream: Provides the luscious, velvety finish that defines a great chowder.
• Seafood Stock: Using a high-quality stock boosts the richness and seafood essence of the chowder.
• Butter: Adds richness and helps cook down the vegetables perfectly.
• Fresh Thyme and Bay Leaves: These herbs lend a gentle earthiness and aromatic hint.
• Salt and Pepper: To season perfectly and highlight the natural flavors.

Variations for Lobster Scallop Chowder

Feel free to make this Lobster Scallop Chowder your own. Whether you’re catering to dietary needs or just want to experiment with flavors, it adapts easily to your preferences.

• Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to bring warmth and spice to the chowder.
• Dairy-Free Version: Substitute coconut milk or a creamy cashew blend instead of heavy cream for a non-dairy delight.
• Extra Veggies: Include diced carrots or corn for added sweetness and texture.
• White Wine Infusion: Splash in some dry white wine after sautéing the aromatics for a lively depth of flavor.
• Herb Twist: Swap thyme for dill or parsley to give the chowder fresh, herbaceous notes.

How to Make Lobster Scallop Chowder

Step 1: Prepare the Base

Start by sautéing diced celery, onion, and garlic in butter over medium heat until soft and fragrant, about 5 minutes. This builds the flavorful foundation of the chowder.

Step 2: Add Potatoes and Herbs

Add chopped potatoes, fresh thyme, and bay leaves, stirring for another minute, then pour in seafood stock. Bring to a simmer and cook until the potatoes are just tender, about 15 minutes.

Step 3: Cook the Scallops

While the potatoes simmer, sear the scallops in a hot pan with a little butter just until opaque and browned on each side. Set aside to keep their delicate flavor and texture intact.

Step 4: Combine Lobster and Cream

Stir in the lobster meat gently, followed by heavy cream, allowing the mixture to warm through without boiling. This step enriches the chowder with its signature creamy texture.

Step 5: Add Scallops and Season

Finally, fold the cooked scallops into the chowder, season with salt and pepper to taste, and remove thyme and bay leaves before serving.

Pro Tips for Making Lobster Scallop Chowder

• Use Fresh Seafood: Fresh or properly thawed lobster and scallops make all the difference for flavor and texture.
• Don’t Overcook the Scallops: Searing scallops quickly ensures they stay tender and avoid rubberiness.
• Simmer Gently: Keep the chowder at a low simmer after adding cream to prevent curdling.
• Season Gradually: Taste as you go to avoid over-salting, especially with seafood stock.
• Make Ahead Tip: Chowder often tastes better the next day as flavors meld beautifully overnight.

How to Serve Lobster Scallop Chowder

Garnishes

Top your chowder with freshly chopped parsley or chives for a pop of color and fresh flavor. A drizzle of good olive oil or a sprinkle of smoked paprika can also enhance presentation and depth.

Side Dishes

Serve Lobster Scallop Chowder alongside crusty sourdough bread or savory oyster crackers to soak up every creamy spoonful. A crisp green salad with vinaigrette balances the richness perfectly.

Creative Ways to Present

For a sophisticated touch, serve the chowder in hollowed-out bread bowls or mini soup crocks. Garnishing with crispy bacon bits or a swirl of pesto introduces exciting texture contrast and visual appeal.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lobster Scallop Chowder in an airtight container in the refrigerator for up to 3 days. Make sure to cool it quickly before refrigerating to preserve freshness and safety.

Freezing

This chowder can be frozen, but cream-based soups may separate. Freeze in a sturdy container without cream first, then add fresh cream when reheating for the best texture.

Reheating

Reheat gently on low heat, stirring often to prevent scorching. If needed, add a splash of milk or stock to loosen the chowder and restore its silky consistency.

FAQs

Can I use canned lobster or scallops?

While fresh or frozen seafood is best, canned lobster can be used in a pinch though texture and flavor may be less vibrant. Scallops are rarely canned, so frozen or fresh is preferred.

Is it possible to make this chowder dairy-free?

Yes! Substitute heavy cream with coconut milk or plant-based cream alternatives, and use dairy-free butter or oil to maintain richness without dairy.

How do I prevent the chowder from curdling?

Always add cream at the end and keep the temperature low when reheating or simmering to avoid curdling the dairy components.

Can I prepare the chowder entirely in advance?

Yes, the chowder can be made a day ahead; flavors deepen overnight. Just add the cooked scallops right before serving to keep them tender.

What can I substitute for seafood stock?

If seafood stock is unavailable, use chicken broth with a splash of fish sauce or a small amount of clam juice for extra seafood flavor.

Final Thoughts

There’s something incredibly comforting about a bowl of warm, creamy Lobster Scallop Chowder to brighten cold evenings or impress guests. With its balance of rich textures and fresh flavors, this recipe is sure to become a new favorite for seafood lovers and anyone craving a little warmth in a bowl. Give it a try—you might just find yourself making it again and again for cozy nights ahead!

Related Posts

• Why Red Curry Dumpling Soup Is Your New Favorite
• Why Gluten-Free Egg Roll Soup Is a Must-Try Recipe
• Hearty Cowboy Soup with Ground Beef Recipe

Print