When the weather turns chilly, nothing hits the spot quite like a warm, comforting bowl of creamy lobster chowder. This recipe combines tender lobster meat and succulent scallops with hearty potatoes and sweet corn to create a luxurious seafood treat you'll crave again and again.
Whether you're cooking for a special occasion or simply want to indulge in a cozy meal, this creamy lobster chowder brings rich flavors and a velvety texture that feels like a warm hug in a bowl. You’ll find it surprisingly easy to make and sure to impress anyone lucky enough to share it with you.
Why You'll Love This Recipe
- Rich, creamy texture with perfectly cooked lobster and scallops
- Comforting, hearty chowder ideal for cool evenings
- Balanced flavors with fresh herbs and sweet corn
- Simple steps that deliver gourmet results at home
- Versatile enough to serve as a starter or main course
Ingredients
Gather these fresh and flavorful ingredients to make your creamy lobster and scallop chowder:
- 1 lb cooked lobster meat, chopped
- 8 oz sea scallops, cleaned and patted dry
- 4 cups low-sodium seafood stock or clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, peeled and diced
- 1 cup fresh or frozen corn kernels
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped for garnish
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 450 per serving
How to Make Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Treat
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Sprinkle flour over the onions and stir constantly for 2 minutes to form a roux, which will thicken the chowder.
- Gradually whisk in the seafood stock, stirring to avoid lumps. Add diced potatoes, thyme, smoked paprika, and season with salt and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the milk and heavy cream, then add the corn kernels. Simmer gently for 5 minutes more, stirring occasionally.
- In a separate lightly oiled skillet over medium-high heat, sear scallops for 1-2 minutes per side until golden and just cooked through; set aside.
- Fold the lobster meat and seared scallops into the chowder. Heat through for 2-3 minutes without boiling to keep the seafood tender.
- Adjust seasoning with salt and pepper as needed. Remove from heat and let the chowder rest for a few minutes to deepen flavors.
- Ladle chowder into bowls and garnish generously with fresh parsley and a pinch of cracked black pepper. Serve warm with crusty bread for dipping.
Tips for the Best Results
- Use cooked lobster meat for convenience and to avoid overcooking seafood in the chowder.
- Don’t boil the chowder after adding cream and seafood to keep the texture silky and prevent curdling.
- Choose Yukon gold potatoes for a creamy consistency that holds shape well.
- Sear scallops quickly on high heat for a flavorful crust, but keep them tender inside.
- Fresh thyme pairs beautifully with seafood—use fresh herbs whenever possible for vibrant flavor.
Storage and Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring frequently to prevent the cream from separating.
You can also freeze the chowder before adding the cream and seafood for up to 2 months. Thaw overnight in the fridge, then add cream and seafood fresh before reheating to maintain the best texture and flavor.
Frequently Asked Questions
Can I use frozen lobster and scallops for this chowder?
Yes, frozen lobster and scallops work well when thawed properly before cooking. Be sure to pat them dry to avoid excess moisture in the chowder.
Is it possible to make this chowder dairy-free?
Absolutely. Substitute the milk and cream with full-fat coconut milk or a creamy plant-based alternative. Butter can be replaced with olive oil or dairy-free margarine.
How can I make this chowder spicier?
To add a kick, include a pinch of cayenne pepper or some diced jalapeño when sautéing the onions and garlic. Adjust heat to your taste.
What sides pair well with creamy lobster chowder?
Crusty bread, oyster crackers, or a crisp green salad are excellent accompaniments that complement the rich flavors of the chowder.