Easy Lobster Scallop Chowder

Introduction

There’s nothing quite as comforting as a warm, velvety bowl of chowder, and when it’s made with lobster and scallops, you know you’re in for a real treat. This Lobster Scallop Chowder 🦞🥣 is rich, flavorful, and brimming with luxurious seafood essence. Whether you’re looking to impress guests at a dinner party or simply indulge in a cozy meal at home, this recipe offers the perfect balance of elegance and comfort food. With buttery lobster, tender scallops, creamy potatoes, and a hint of garlic, every spoonful is pure bliss.

My recipe story

The inspiration for this chowder came from a chilly evening on the coast where the salty sea breeze called for something warm and hearty. I’ve always loved seafood, and combining lobster and scallops felt like the ultimate way to create a comforting yet luxurious dish. Over time, I refined the recipe by experimenting with different broths, cream ratios, and aromatics until I found the perfect balance—creamy but not heavy, flavorful yet allowing the delicate sweetness of the seafood to shine. This chowder quickly became a family favorite for holiday gatherings and special weekend dinners.

Ingredient breakdown

The beauty of this chowder lies in its simplicity. Every ingredient has a purpose and contributes to the final flavor. Lobster meat adds a naturally sweet, buttery richness, while scallops provide a delicate texture that pairs beautifully with the creamy base. Using both together creates layers of flavor and elegance in every spoonful.

Butter and garlic form the aromatic foundation of the dish, infusing the broth with depth and warmth. Potatoes help thicken the chowder naturally while also adding heartiness. Heavy cream creates the luxurious body, and seafood or chicken stock provides the savory backbone. A sprinkle of fresh herbs like parsley or thyme brightens the flavors, balancing the richness of the cream and seafood.

For seasoning, salt and freshly cracked pepper are essential, but you can also add a pinch of smoked paprika or Old Bay seasoning if you’d like a touch of coastal flair. With these ingredients working together, you’ll have a chowder that feels indulgent yet comforting.

Equipment you’ll need

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Ladle for serving
• Measuring cups and spoons

Step-by-step directions

1. Sauté aromatics: In a large pot, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1–2 minutes. This forms the flavor base of the chowder, so be careful not to let the garlic burn.
2. Add potatoes and broth: Stir in diced potatoes and pour in the seafood or chicken stock. Bring to a gentle boil, then reduce heat to simmer until the potatoes are tender, about 12–15 minutes.
3. Cook scallops: Lightly season the scallops with salt and pepper. In a separate skillet, sear them in a touch of butter for 1–2 minutes per side until just opaque. This keeps them tender and prevents overcooking.
4. Combine seafood: Once the potatoes are tender, stir in the lobster meat and seared scallops. Allow the seafood to gently simmer for 3–4 minutes so the flavors meld without overcooking.
5. Add cream: Pour in the heavy cream and stir until well combined. Let the chowder warm through for another 2–3 minutes, adjusting the seasoning with salt, pepper, or paprika as needed.
6. Finish and serve: Garnish with fresh parsley or thyme. Serve hot with crusty bread, oyster crackers, or a green salad for a complete meal.

Variations & substitutions

This chowder can be adapted to your taste or pantry. Don’t have lobster? Swap it with shrimp or crab for a slightly different but still luxurious flavor. If scallops aren’t available, firm white fish such as cod or halibut works well. For a lighter version, replace some of the cream with whole milk or half-and-half. You can also add corn, carrots, or celery for extra texture and sweetness. If you enjoy a touch of acidity, a splash of dry white wine added with the broth works beautifully.

Storage, freezing & make-ahead

This chowder is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid curdling the cream and overcooking the seafood. Freezing is not recommended since cream-based chowders tend to separate when thawed, and seafood can become rubbery. If you’d like to prepare ahead, cook the base (potatoes, broth, and aromatics) in advance, then add the lobster, scallops, and cream just before serving.

Serving ideas & pairings

This chowder is a star on its own, but it pairs wonderfully with simple sides. Serve with crusty baguette, garlic bread, or warm dinner rolls to soak up the creamy broth. A crisp green salad with citrus vinaigrette provides a refreshing contrast to the richness. For drinks, pair it with a chilled Chardonnay, Sauvignon Blanc, or sparkling wine. If you prefer beer, a light lager or wheat beer complements the seafood beautifully.

FAQ

Can I use frozen lobster and scallops?
Yes, just make sure to thaw them completely and pat dry before cooking for best texture.

How do I thicken the chowder without cream?
You can puree a portion of the potatoes and broth to create a naturally creamy texture.

Can I make this chowder dairy-free?
Yes, replace cream with coconut milk for a lighter, dairy-free version with a subtle sweetness.

Is it okay to make this chowder ahead of time?
It’s best served fresh, but you can prep the base ahead and add seafood and cream right before serving.

What herbs work best in this recipe?
Parsley and thyme are classics, but dill or tarragon add a unique flavor twist.

Final thoughts

This Lobster Scallop Chowder is proof that comfort food can be both cozy and luxurious. With its silky broth, tender seafood, and rich flavors, it’s the kind of dish that elevates any meal into a memorable experience. Whether you’re serving it for a holiday feast, a romantic dinner, or simply to warm up on a chilly evening, this chowder is sure to impress. Once you try it, it may just become a signature recipe in your kitchen.

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A luxurious and creamy seafood chowder filled with tender lobster and scallops, perfect for cozy nights or elegant dinners.

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Ingredients

Scale 1x2x3x

• 1/2 lb lobster meat, chopped

• 1/2 lb sea scallops

• 3 tbsp unsalted butter

• 2 garlic cloves, minced

• 2 medium potatoes, diced

• 3 cups seafood or chicken stock

• 1 cup heavy cream

• 1/2 tsp salt, or to taste

• 1/4 tsp black pepper

• 1/2 tsp smoked paprika (optional)

• 1 tbsp fresh parsley or thyme, chopped

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Instructions

1. In a large pot, melt butter over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.

2. Add diced potatoes and pour in stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, 12–15 minutes.

3. Season scallops lightly with salt and pepper, then sear in a separate skillet for 1–2 minutes per side until just opaque.

4. Stir lobster meat and seared scallops into the pot. Simmer gently for 3–4 minutes to allow flavors to blend.

5. Pour in heavy cream and stir until smooth. Simmer another 2–3 minutes, then adjust seasoning with salt, pepper, and paprika if using.

6. Garnish with fresh herbs and serve hot with crusty bread or oyster crackers.

Notes

This chowder is best enjoyed fresh. Store leftovers in the fridge for up to 2 days and reheat gently. Avoid freezing, as the cream may separate.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American