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Lobster Scallop Chowder

Lobster Scallop Chowder
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Warm up your evenings with this rich and creamy Lobster Scallop Chowder, combining tender lobster meat and succulent scallops in a velvety seafood broth. Perfect for cozy nights and seafood lovers, this elegant yet easy recipe delivers a luxurious ocean-fresh flavor that’s satisfying as a starter or main dish.

Ingredients

Scale

Seafood

  • 8 oz cooked lobster meat (tails or claws), chopped
  • 8 oz fresh or thawed sea scallops

Vegetables & Aromatics

  • 2 cups Yukon gold potatoes, peeled and chopped
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced

Liquids & Dairy

  • 4 cups high-quality seafood stock
  • 1 cup heavy cream

Fats & Herbs

  • 2 tbsp butter
  • 2 sprigs fresh thyme
  • 2 bay leaves

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Base: Sauté diced celery, onion, and minced garlic in butter over medium heat until soft and fragrant, about 5 minutes, building the flavorful foundation of the chowder.
  2. Add Potatoes and Herbs: Stir in chopped Yukon gold potatoes, fresh thyme, and bay leaves, cooking for another minute before pouring in the seafood stock. Bring to a simmer and cook until potatoes are just tender, about 15 minutes.
  3. Cook the Scallops: In a separate hot pan with a little butter, sear the scallops quickly until opaque and browned on each side. Remove from heat and set aside to maintain their delicate texture and flavor.
  4. Combine Lobster and Cream: Gently stir the chopped lobster meat into the chowder, then add the heavy cream, warming through without boiling to prevent curdling and enrich the chowder’s creamy texture.
  5. Add Scallops and Season: Fold the cooked scallops into the chowder, season with salt and freshly ground pepper to taste, and remove the thyme sprigs and bay leaves before serving.

Notes

  • Use fresh or properly thawed lobster and scallops for best flavor and texture.
  • Do not overcook the scallops; sear quickly to keep them tender.
  • Simmer the chowder gently after adding cream to avoid curdling.
  • Season gradually, tasting as you go, especially when using seafood stock.
  • Chowder often tastes better the next day as flavors meld beautifully overnight.

Nutrition

Keywords: lobster chowder, scallop chowder, creamy seafood soup, comfort food, seafood recipe, gluten free chowder

Find it online: https://homemademealz.com/lobster-scallop-chowder/