If you enjoy a rich seafood chowder, this one is worth making for a special dinner. Golden seared scallops, tender lobster, and chunky Yukon Gold potatoes come together in a creamy broth that feels comforting and elegant at the same time.
Why You’ll Love This Recipe
- Lobster and scallops together. Both get properly cooked for the best texture in every bowl.
- A rich, velvety broth. A butter and flour base thickened with cream and milk creates a luxurious chowder.
- Chunky Yukon Gold potatoes. They hold their shape and add heartiness to every spoonful.
- An elegant dinner for a special occasion. Impressive enough for guests but achievable at home.
Ingredients
- 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
How to Make Creamy Lobster & Scallop Chowder
1. Sear the scallops. Pat the scallops dry and season with salt and black pepper. Heat the olive oil with 1 tablespoon butter in a large pot over medium-high heat. Sear the scallops for about 2 minutes per side, until golden and just cooked through. Remove and set aside.
2. Start the chowder base. Reduce the heat to medium and melt another tablespoon of butter in the same pot. Add the onion and cook until tender. Stir in the garlic and flour and cook briefly. Slowly whisk in the seafood stock until smooth.
3. Cook the potatoes. Add the Yukon Gold potatoes, thyme, smoked paprika, salt, and black pepper. Simmer gently for 12 to 15 minutes, until the potatoes are fork tender but still hold their shape.
4. Make it creamy. Reduce the heat and stir in the heavy cream, milk, and remaining tablespoon of butter. Add the lobster meat and warm gently without boiling, keeping the lobster chunks tender.
5. Add the scallops and serve. Ladle the creamy lobster chowder into bowls and arrange the golden scallops and lobster chunks on top. Finish with fresh parsley and cracked black pepper. Serve warm while the seafood is tender and the broth is creamy.
Tips for the Best Lobster & Scallop Chowder
- Don’t overcook the scallops in the sear. A quick sear develops flavor; they’ll be warmed through again when added to the bowl.
- Whisk the flour and stock together gradually to avoid lumps in the chowder base.
- Keep the heat low once the cream goes in. A hard boil can cause the dairy to separate, so gentle heat is key.
- Don’t let the lobster boil. Warming it gently keeps the meat tender instead of tough.
What to Serve with Lobster & Scallop Chowder
Crusty bread is the perfect partner for this chowder, ideal for soaking up the rich broth. A simple green salad also works well if you’d like something fresh alongside.
Frequently Asked Questions
Can I use frozen lobster and scallops?
Yes, just thaw both completely and pat dry before cooking so they sear and warm properly.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the chowder will be thinner and less rich than with heavy cream.
Can I make this chowder ahead of time?
The base with potatoes can be made ahead, but it’s best to add the lobster and scallops fresh when reheating to avoid overcooking them.
Creamy Lobster & Scallop Chowder
Ingredients
Equipment
Method
- Pat the scallops dry and season with salt and black pepper. Heat the olive oil with 1 tablespoon butter in a large pot over medium high heat. Sear the scallops for about 2 minutes per side, until golden and just cooked through. Remove and set aside.
- Reduce the heat to medium and melt another tablespoon of butter in the same pot. Add the onion and cook until tender. Stir in the garlic and flour and cook briefly. Slowly whisk in the seafood stock until smooth.
- Add the Yukon Gold potatoes, thyme, smoked paprika, salt, and black pepper. Simmer gently for 12 to 15 minutes, until the potatoes are fork tender but still hold their shape.
- Reduce the heat and stir in the heavy cream, milk, and remaining tablespoon of butter. Add the lobster meat and warm gently without boiling, keeping the lobster chunks tender.
- Ladle the creamy lobster chowder into bowls and arrange the golden scallops and lobster chunks on top. Finish with fresh parsley and cracked black pepper. Serve warm while the seafood is tender and the broth is creamy.