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Lobster Scallop Chowder

A rich and creamy seafood delight that embodies the essence of coastal cuisine, featuring tender lobster and scallops in a velvety chowder.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 330
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter for richness and depth
  • 1 tablespoon olive oil adds a layer of flavor
  • 1 small onion, finely chopped brings sweetness and aroma
  • 2 stalks celery, diced for a refreshing crunch
  • 2 medium carrots, diced offers color and sweetness
  • 2 cloves garlic, minced elevates the flavor profile
Main Ingredients
  • 2 medium potatoes, peeled and diced adds heartiness to the chowder
  • 4 cups seafood stock enhances the seafood essence
  • 1 cup heavy cream provides a luxurious, velvety texture
  • 1 cup whole milk makes the chowder creamy
  • 1/2 pound sea scallops, halved if large succulent and tender
  • 1/2 pound cooked lobster meat, chopped the star ingredient
  • 1/2 teaspoon smoked paprika adds a beautiful smoky depth
  • 1/4 teaspoon cayenne pepper, optional for a hint of heat
  • 1/2 teaspoon dried thyme a fragrant herbal note
  • Salt and black pepper, to taste to elevate all flavors
  • 2 tablespoons fresh parsley, chopped for a touch of freshness
For Serving
  • 1 Oyster crackers or crusty bread to complement your chowder

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter and olive oil together.
  2. Add the onion, celery, and carrots; sauté for about 5 minutes until they soften.
  3. Stir in the minced garlic and cook for another minute.
  4. Introduce the diced potatoes and seafood stock to the pot; bring to a boil, then reduce heat to simmer for 15 minutes.
  5. Once the potatoes are tender, incorporate the heavy cream, milk, smoked paprika, cayenne pepper (if using), thyme, along with salt and pepper; let it simmer for another 5 minutes.
  6. Add the scallops and lobster meat; cook for an additional 5 to 7 minutes until the scallops are opaque and tender.
  7. Stir in the parsley, adjusting seasoning if necessary.
Serving
  1. Serve hot with oyster crackers or crispy bread.

Notes

Consider adding a squeeze of fresh lemon juice before serving to enhance flavor. For a smoother texture, an immersion blender can purée a portion of the chowder. Worcestershire sauce or fish sauce can deepen flavors, and red pepper flakes can add spice.