🦞 Creamy Lobster and Scallop Chowder
📖 Description
This luxurious seafood chowder is silky, rich, and brimming with tender lobster chunks, buttery scallops, sweet corn, and creamy potatoes. The seafood stock base infuses every spoonful with ocean essence, while thyme and bay leaf bring a subtle herbal lift. Perfect for a special dinner, holiday meal, or cozy night in — it’s indulgence in a bowl.
📋 Ingredients (Serves 4–6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 2 medium potatoes, peeled & diced
- 1 cup corn kernels (fresh or frozen)
- ¼ cup all-purpose flour
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- ½ cup whole milk
- ½ lb cooked lobster meat, chopped
- ½ lb sea scallops (halved if large)
- Salt & pepper, to taste
- Pinch of cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
🥣 Instructions
- Sauté aromatics – In a large pot, melt butter with olive oil over medium heat. Add onion and celery; cook 4–5 minutes until soft. Stir in garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
- Build the base – Add potatoes and corn, then sprinkle in flour. Stir constantly for 1–2 minutes to coat vegetables and cook out the raw flour taste.
- Add liquids – Gradually pour in seafood stock while stirring to avoid lumps. Bring to a gentle simmer and cook 10–12 minutes, or until potatoes are tender.
- Make it creamy – Lower heat; stir in heavy cream and milk. Season with salt, pepper, and cayenne (if using).
- Add seafood – Gently stir in lobster meat and scallops. Cook just until scallops turn opaque and tender (about 3–4 minutes).
- Finish & serve – Remove bay leaf. Adjust seasoning. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
📝 Notes
- Seafood stock tip – Using homemade stock from lobster shells intensifies flavor.
- Texture balance – Keep scallops tender by adding them at the very end. Overcooking will make them rubbery.
- Dairy caution – Avoid boiling after adding cream; it can separate.
- Gluten-free version – Use cornstarch slurry instead of flour to thicken.
💡 Tips
- Chill lobster meat before cutting — it holds shape better.
- If using frozen scallops, thaw completely and pat dry before cooking.
- A dash of smoked paprika adds depth and complements seafood sweetness.
- For extra richness, replace milk with more cream.
🍽 Servings
- Yield: 4 generous bowls or 6 smaller portions
- Serving size: ~1½ cups
📊 Nutritional Info (per serving, based on 6 servings)
- Calories: ~380 kcal
- Protein: 20 g
- Carbs: 25 g
- Fat: 22 g
- Saturated Fat: 12 g
- Cholesterol: 110 mg
- Sodium: ~650 mg
- Fiber: 2 g
- Sugar: 5 g
🌟 Benefits
- High-quality protein from lobster and scallops supports muscle health.
- Omega-3 fatty acids help heart and brain function.
- Comfort food factor — warms the body and soothes the soul.
- Rich in minerals like selenium, zinc, and iodine from seafood.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes — make up to the point before adding seafood. Add lobster and scallops when reheating to avoid overcooking.
Q: What can I substitute for scallops?
A: Shrimp or firm white fish like cod works well.
Q: Can it be frozen?
A: Chowders with cream don’t freeze perfectly — they may separate. Best eaten fresh, or refrigerated up to 3 days.
Q: What bread pairs best?
A: Crusty sourdough, baguette, or cheesy garlic bread are perfect dippers.