Creamy lobster scallop chowder in a bowl garnished with parsley, showing tender seafood chunks

There’s nothing quite like a bowl of creamy lobster scallop chowder to make a chilly evening feel warm and inviting. When you dive into this cozy seafood treat, you’ll notice the rich blend of tender lobster, succulent scallops, and velvety broth that feels like a comforting hug in every spoonful.

Creamy lobster scallop chowder in a bowl garnished with parsley, showing tender seafood chunks this Recipe
Creamy Lobster & Scallop Chowder Recipe for Cozy Nights 3 Savor a creamy lobster scallop chowder with tender seafood and rich flavors, perfect for warming up on cozy nights.

If you love seafood and crave something hearty but elegant, this lobster scallop chowder recipe is designed just for you. It’s perfect for impressing guests or simply treating yourself to a luxurious homemade soup that feels special without being complicated.

Why You’ll Love This Recipe

  • Rich, creamy texture that comforts and satisfies.
  • Perfect balance of lobster and scallops for a luxurious seafood experience.
  • Easy stovetop method you can customize with your favorite veggies.
  • Ideal for cozy dinners or special occasions at home.
  • Leftovers reheat beautifully for quick meals later in the week.

Ingredients

Gather these fresh and flavorful ingredients to create your creamy lobster scallop chowder. The list includes everything you need for the broth, seafood, and finishing touches.

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups peeled and diced Yukon gold potatoes
  • 1 cup diced celery
  • 3 cups seafood stock or clam juice
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8 ounces cooked lobster meat, chopped
  • 8 ounces sea scallops, cleaned and patted dry
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped for garnish
  • Optional: hot sauce or smoked paprika for a little kick

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4 generous bowls
  • Calories: Approximately 420 per serving

How to Make Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Treat

  1. In a large pot over medium heat, melt the butter until foamy. Add the chopped onion and celery, sautéing until softened and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes, thyme, bay leaf, and seafood stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  3. Remove the bay leaf and use a potato masher or a fork to slightly mash some of the potatoes, creating a thicker chowder base.
  4. Pour in the milk and cream, stirring gently to combine. Add the chopped lobster meat and scallops, cooking on low heat for 5-7 minutes until scallops are opaque and tender. Season with salt and pepper to taste.
  5. Remove from heat and sprinkle with fresh parsley. Serve hot, optionally with a dash of hot sauce or smoked paprika for extra warmth.

Tips for the Best Results

  • Use fresh or high-quality frozen lobster meat for the best flavor and texture.
  • Pat scallops dry before adding to avoid excess liquid and ensure a nice sear if you prefer.
  • Don’t overcook the scallops; they should be just opaque and tender for perfect texture.
  • Adjust cream and milk quantities for your preferred chowder thickness.
  • Serve with crusty bread or oyster crackers for a classic chowder experience.

Storage and Reheating

Store any leftover lobster scallop chowder in an airtight container in the refrigerator for up to 3 days. Before reheating, stir well and heat gently on the stovetop over medium-low heat to prevent curdling.

This chowder freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally until warmed through. Adding a splash of milk or cream can help restore creaminess after freezing.

Frequently Asked Questions

Can I use frozen seafood instead of fresh?

Yes, you can use frozen lobster and scallops, just be sure to thaw and pat them dry before cooking. This helps maintain texture and flavor in the chowder.

Is there a way to make this chowder dairy-free?

To make a dairy-free version, substitute the milk and cream with coconut milk or a creamy plant-based alternative. Keep in mind the flavor will shift slightly but remain delicious.

Can I prepare this chowder in advance?

Absolutely! You can prepare most of the chowder ahead of time but add the seafood just before serving to keep it tender and avoid overcooking.

What can I serve with lobster scallop chowder?

Classic accompaniments include crusty French bread, oyster crackers, or a light green salad to balance the rich chowder.

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