Creamy Lobster and Scallop Chowder Recipe for Cozy Nights

When chilly evenings call for something warm and satisfying, this lobster scallop chowder recipe is an unbeatable choice. The rich, creamy broth combined with succulent lobster and tender scallops makes this dish a standout comfort food you’ll want to enjoy again and again.

this Recipe

You’ll find that making this lobster scallop chowder is easier than it looks, and once you taste it, you’ll understand why it’s the perfect cozy seafood treat. Let’s dive into this delicious recipe that brings the ocean’s best right to your table.

Why You’ll Love This Recipe

• Rich, creamy broth with fresh seafood flavors
• Perfectly tender lobster and scallops cooked to perfection
• Hearty and filling – ideal for cold weather or special occasions
• Easy stovetop method that anyone can follow
• Great for impressing guests or treating yourself

Ingredients

Gather these fresh and pantry ingredients to create your creamy lobster scallop chowder.

• 1 pound cooked lobster meat, chopped into bite-sized pieces
• 1 pound sea scallops, cleaned and patted dry
• 4 cups seafood stock or clam juice
• 2 cups heavy cream
• 3 medium Yukon gold potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and fresh ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped, plus extra for garnish
• 1 tablespoon lemon juice

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 380 per serving

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

1. In a large pot, melt 4 tablespoons of butter over medium heat, then add the chopped onion, celery, and garlic. Sauté until softened and fragrant, about 5 minutes.
2. Sprinkle 1/4 cup flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes without browning.
3. Gradually whisk in 4 cups of seafood stock, ensuring the mixture is smooth. Add the diced potatoes, thyme, smoked paprika, and season with salt and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
4. Stir in the heavy cream and bring the chowder back to a gentle simmer. Add the lobster meat and scallops, cooking just until scallops are opaque and lobster is heated through, about 5-7 minutes. Avoid boiling to keep seafood tender.
5. Remove from heat and stir in fresh parsley and lemon juice to brighten the flavors. Adjust seasoning if necessary.
6. Ladle the chowder into bowls and garnish with extra chopped parsley and a light dusting of smoked paprika for color and aroma.

Tips for the Best Results

• Use fresh or previously cooked lobster meat for optimal flavor and texture.
• Pat scallops dry before adding to prevent steaming instead of searing.
• Simmer gently after adding seafood to keep it tender and avoid toughness.
• Adjust thickness by adding more stock or cream depending on your preference.
• Serve with crusty bread to soak up every bit of the luscious chowder.

Storage and Reheating

Store any leftover lobster scallop chowder in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld beautifully overnight, making it even more delicious the next day.

To reheat, warm the chowder gently over low heat on the stovetop, stirring frequently to prevent scorching. Avoid boiling to keep the seafood tender. For longer storage, freeze the chowder in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen lobster and scallops?

Yes, frozen lobster meat and scallops work well. Just thaw them completely and pat dry before cooking to maintain the best texture and flavor.

Is there a substitute for heavy cream?

You can substitute half-and-half or whole milk for a lighter chowder, but the texture will be less rich and creamy.

Can I make this chowder ahead of time?

Absolutely! The chowder tastes great made a day ahead. Just reheat gently and stir before serving.

What sides pair well with lobster scallop chowder?

Crusty bread, oyster crackers, or a simple green salad complement this chowder perfectly for a complete meal.