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Creamy Lobster, Scallop & Shrimp Chowder

This creamy lobster, scallop, and shrimp chowder is loaded with tender seafood, Yukon Gold potatoes, Old Bay seasoning, and a rich milk-and-cream broth. Searing the scallops first adds extra flavor, while gently simmered shrimp and lobster keep every bite tender and comforting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Main Course, Soup
Cuisine: American, New England-Inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large sea scallops, side muscles removed and patted dry
  • 1 lb large raw shrimp, peeled, deveined, and tails removed
  • 12 oz fully cooked lobster meat, cut into bite-size pieces
  • 1/2 tsp fine salt, divided
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 medium Yukon Gold potatoes, cut into 1/2-inch pieces
  • 3 cups low-sodium seafood stock
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • Cayenne pepper, a pinch, optional
  • 2 tbsp fresh parsley, chopped and divided

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • whisk
  • Wooden spoon or silicone spatula
  • Tongs
  • knife and cutting board
  • ladle

Method
 

  1. Season the scallops with 1/4 teaspoon salt and black pepper. Heat the oil and 1 tablespoon butter in a large pot over medium-high heat. Sear the scallops for about 90 seconds on one side and 30 to 60 seconds on the other. Remove and set aside.
  2. Reduce the heat to medium. Melt the remaining butter, then cook the onion for about 4 minutes. Stir in the garlic and cook for another 30 seconds.
  3. Sprinkle in the flour and cook for 1 minute while stirring. Gradually whisk in the seafood stock, scraping up the flavorful bits from the bottom of the pot.
  4. Add the potatoes, Old Bay seasoning, paprika, cayenne if using, and the remaining salt. Simmer for 12 to 15 minutes, until the potatoes are tender.
  5. Reduce the heat to low. Stir in the milk and heavy cream, then mash a few potato pieces against the side of the pot to naturally thicken the chowder. Do not let it boil.
  6. Add the shrimp and simmer gently for 2 to 3 minutes, until the shrimp are pink, tender, and fully cooked.
  7. Fold the lobster into the chowder and warm for about 1 minute.
  8. Gently stir in the seared scallops along with their juices. Add half of the parsley, garnish with the remaining parsley, and serve the creamy seafood chowder hot with crusty bread.

Notes

Pat the scallops dry before searing so they develop a golden crust instead of steaming.
Do not overcrowd the pot when searing the scallops.
Whisk the seafood stock into the flour mixture gradually to keep the chowder base smooth.
Mash a few potato pieces against the side of the pot to naturally thicken the chowder.
Once the milk and heavy cream are added, keep the heat low and do not let the chowder boil.
Add the shrimp near the end so they stay tender.
Fold in the cooked lobster only long enough to warm it through.
Return the scallops and their juices just before serving to avoid overcooking them.
Serve hot with crusty bread.