Indulge in a luxurious Creamy Lobster & Scallop Chowder, perfect for seafood lovers.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
12 oz cooked lobster meat, chopped
12 oz sea scallops, side muscles removed
2 tablespoons unsalted butter
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, diced
1 medium carrot, diced
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups seafood stock or low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 lb Yukon Gold potatoes, peeled and diced
1 teaspoon Old Bay seasoning
½ teaspoon dried thyme
½ teaspoon paprika
1 bay leaf
Salt and black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
Oyster crackers or crusty bread, for serving
Instructions
Prepare the seafood. Pat the scallops dry with paper towels. Remove the small side muscle if present, then season lightly with salt and pepper. Chop the cooked lobster into bite-sized pieces and set aside.
Sear the scallops. Heat 2 tablespoons butter and the olive oil in a large heavy-bottomed pot over medium-high heat. Add the scallops in a single layer and sear for about 1½–2 minutes per side, until golden and nearly cooked through. Transfer to a plate. Avoid overcrowding the pot.
Sauté the vegetables. Reduce the heat to medium. Add the remaining 4 tablespoons butter to the pot. Stir in the onion, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.
Make the roux. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste.
Add the broth and seasonings. Slowly pour in the seafood stock while whisking to prevent lumps. Add the Old Bay seasoning, thyme, paprika, bay leaf, and diced potatoes.
Simmer until tender. Bring the soup to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
Make it creamy. Lower the heat and stir in the milk and heavy cream. Warm gently for 3–5 minutes without allowing the chowder to boil vigorously.
Add the lobster and scallops. Stir in the lobster meat and return the scallops to the pot. Simmer gently for 2–3 minutes, just until the seafood is heated through and fully cooked. Avoid prolonged cooking, which can make scallops rubbery.
Finish the chowder. Remove the bay leaf. Stir in the lemon juice and taste for seasoning. Add more salt and black pepper if needed.
Garnish and serve. Ladle the chowder into warm bowls and garnish with parsley and chives. Serve immediately with oyster crackers or crusty bread.
Notes
For a richer flavor, use homemade seafood stock.
Ensure not to overcook the scallops to maintain their tenderness.
This chowder can be made ahead of time and reheated gently.