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Creamy Lobster & Scallop Chowder
lina mhb

Creamy Lobster & Scallop Chowder

Golden seared scallops, tender lobster, and chunky Yukon Gold potatoes come together in a rich, creamy seafood broth for a comforting yet elegant chowder.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

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 cloves garlic, 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

Equipment

  • large pot For searing the scallops and preparing the chowder.
  • whisk For smoothly incorporating the seafood stock into the flour mixture.
  • knife For preparing the potatoes, onion, garlic, and parsley.
  • cutting board For ingredient preparation.
  • ladle For serving the chowder.

Method
 

  1. 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. 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. 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. 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. 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.

Notes

Pat the scallops very dry before searing so they develop a golden crust. Simmer the potatoes gently until fork tender but still holding their shape. After adding the cream, milk, and lobster, keep the chowder below a boil to help the seafood stay tender. The source provides approximately 590 calories and 44 g protein per serving; the remaining nutrition values are estimates based on the listed ingredients because live nutrition database verification is unavailable in this session.