Creamy Lobster & Scallop Chowder

Creamy lobster and scallop chowder combines sweet lobster meat, golden sea scallops, and Yukon Gold potatoes in a smooth seafood broth. Butter, garlic, thyme, and smoked paprika give the soup a savory base, while cream and milk soften the flavor. The scallops are seared separately at the start and arranged over the finished bowls.

This recipe uses cooked lobster, so the final step is about warming it gently rather than cooking raw lobster in the chowder. Have the ingredients measured before starting, and pay particular attention to the heat once the dairy goes in. Jump to the recipe card for the measurements and full method.

Why This Lobster and Scallop Chowder Works

Each part of the recipe has a purpose. The potatoes add substance, a small amount of flour thickens the stock, and cream gives the broth its smooth finish. Searing the scallops before making the soup creates a browned surface that would be difficult to achieve by simmering them directly in liquid.

The lobster goes in after the potatoes are tender. This keeps the already cooked meat from spending the entire simmering time in the pot. The result depends on gentle heating and checking the ingredients as you go, especially if your potatoes are cut larger or smaller than usual.

Ingredients for Creamy Lobster and Scallop Chowder

• 1 lb cooked lobster meat, cut into large chunks
• 1 lb large sea scallops, side muscles removed
• 3 medium Yukon Gold potatoes, peeled and cut into chunky pieces
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 4 garlic cloves, finely minced
• 2 tbsp all-purpose flour
• 3 cups seafood or fish stock
• 1½ cups heavy cream
• ½ cup whole milk
• ½ tsp smoked paprika
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 3 tbsp fresh parsley, chopped

Seafood and Potato Notes

Use cooked lobster meat cut into generous pieces, checking carefully for shell fragments. Choose large sea scallops and remove the small side muscles if still attached. Pat the scallops dry before searing; surface moisture encourages steaming and makes browning more difficult.

Cut the Yukon Gold potatoes into evenly sized chunks so they soften at roughly the same rate. Seafood or fish stock supplies the base flavor. Its saltiness can vary considerably, so taste the chowder before adding the final seasoning. Unsalted butter helps keep that adjustment under your control.

How to Make Lobster and Scallop Chowder

1. Sear the Scallops

Season the dry scallops with salt and black pepper. Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Sear the scallops for about 2 minutes per side, until golden and cooked through, adjusting for their size. Transfer them to a plate while you make the chowder base.

2. Make the Smooth Stock Base

Reduce the heat to medium and melt another tablespoon of butter in the same pot. Add the diced onion and cook until tender. Stir in the garlic and flour and cook briefly, stirring so the flour mixes with the butter and vegetables. Slowly whisk in the seafood stock, adding it gradually to avoid lumps.

3. Simmer the Potatoes

Add the potatoes, dried thyme, smoked paprika, salt, and black pepper. Bring the broth to a gentle simmer and cook for 12–15 minutes, or until the potatoes are fork tender. Check a piece before moving on: the dairy and lobster should not have to sit in the pot while firm potatoes finish cooking.

4. Add Cream and Warm the Lobster

Lower the heat, then stir in the heavy cream, milk, and remaining tablespoon of butter. Add the cooked lobster and warm gently without boiling. Stir carefully to keep the potato and lobster pieces intact. Taste the broth now that all the ingredients are combined, and adjust the seasoning only if needed.

5. Assemble the Bowls

Ladle the chowder into bowls and distribute the lobster and potatoes evenly. Arrange the seared scallops on top, then finish with parsley and freshly cracked black pepper. Serve while the broth is warm and the seafood tender. Have any bread or salad ready before this final step.

Troubleshooting and Cooking Tips

If the scallops do not brown: check that they were patted dry and that the pot was hot before adding them. Avoid crowding them together. Give their surfaces time against the pot rather than moving them continuously, and watch the butter so it does not burn.

If the broth looks lumpy: the stock may have been added faster than the flour could disperse. Whisk steadily as you build the base, before the potatoes and seafood make vigorous stirring impractical. This early step is easier to control than trying to smooth the finished chowder.

If the chowder is too thick: assess it after the potatoes have cooked and the dairy is incorporated. A small addition of stock can loosen the consistency, though it will also change the seasoning. Keep the heat low once the cream is added and avoid an aggressive boil.

What to Serve with Seafood Chowder

Crusty bread is useful for soaking up the creamy broth. A simple green salad with a light dressing offers a fresh contrast without making the meal much heavier. Serve modest portions as a starter or larger bowls as the centerpiece of dinner.

If you enjoy seafood soups, Cazuela de Mariscos pairs mixed seafood with coconut milk, tomatoes, and lime. For a dinner with a garlic butter finish instead of a soup base, see the lobster, shrimp, and seared scallops skillet. These are alternative meals for another evening, rather than extra dishes needed alongside this chowder.

Frequently Asked Questions

Creamy Lobster and Scallop Chowder Recipe Card