Introduction: Indulge in Coastal Comfort
When it comes to hearty, soul-soothing dishes, Lobster & Scallop Chowder reigns supreme. This luxurious seafood chowder combines the sweet, tender richness of lobster and scallops with creamy, savory broth and aromatic vegetables. It’s more than just a meal—it’s a culinary experience that brings the flavors of the ocean to your bowl. Whether you’re planning a cozy dinner, a celebration, or simply craving something indulgent, this recipe delivers on every level.
Let’s dive into every savory detail of making this chowder, from choosing the right seafood to garnishing it like a pro. By the end, you’ll have everything you need to prepare a restaurant-quality dish at home—with confidence and ease.
Why This Lobster & Scallop Chowder Stands Out
This chowder is a celebration of flavor and texture. It’s rich, but balanced. Creamy, yet light enough to enjoy as a starter or main course. Here’s why this version is exceptional:
- Premium seafood: Lobster and scallops create a refined, sweet flavor.
- Bacon base: A smoky depth enhances the creaminess.
- Simple ingredients: No fancy equipment, no hard-to-find items.
- Versatile: Great for holidays, date nights, or meal prep.
- Customizable: Add or swap ingredients to suit your taste.
Essential Ingredients for Authentic Flavor
Before you start, gather everything you’ll need. Fresh, high-quality ingredients make all the difference when preparing seafood-based dishes.
Seafood
- 1 lb lobster meat (steamed, shelled, chopped)
- 1 lb sea scallops (large ones quartered)
Base & Aromatics
- 4 slices bacon (diced)
- 1 small yellow onion (finely chopped)
- 2 celery stalks (diced)
- 1 large carrot (peeled and chopped)
- 3 garlic cloves (minced)
Liquids
- 3 tbsp all-purpose flour
- 3 cups seafood stock (or clam juice)
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry white wine (optional but recommended)
Seasonings
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper (to taste)
- Pinch of smoked paprika or cayenne (optional)
Finishing Touches
- 2 tbsp fresh parsley (chopped)
- 1 tbsp butter (for added silkiness)
- Chives or green onions (for garnish)
Step-by-Step Instructions: Perfect Lobster & Scallop Chowder
Step 1: Cook the Bacon
Begin by placing your diced bacon into a large, heavy-bottomed pot or Dutch oven. Cook over medium heat until the bacon turns crispy and golden brown. Remove it with a slotted spoon and set it aside on a paper towel-lined plate. Leave about two tablespoons of bacon drippings in the pot to cook the vegetables.
Step 2: Sauté the Vegetables
Add the chopped onion, celery, and carrot into the pot. Stir frequently for 5–6 minutes until they soften and turn fragrant. Add the minced garlic and continue to sauté for one more minute. This aromatic base will infuse your chowder with incredible flavor.
Step 3: Make a Roux
Sprinkle the flour over the vegetables and stir thoroughly. Cook for 2–3 minutes, allowing the flour to brown slightly and lose its raw taste. This step helps to thicken the chowder later on.
Step 4: Add Wine and Stock
Slowly pour in the white wine while stirring. Let it simmer for 1–2 minutes so the alcohol can evaporate. Then, gradually add the seafood stock while stirring constantly to avoid lumps. Toss in the bay leaf and fresh thyme. Bring everything to a low simmer.
Step 5: Simmer the Base
Let the mixture cook for 10–12 minutes, stirring occasionally. It should start to thicken slightly. Now is a good time to season with salt, pepper, and a pinch of paprika or cayenne if you enjoy a little heat.
Step 6: Add Scallops
Carefully drop the scallops into the simmering chowder. They only need about 4–5 minutes to cook through. You'll know they’re ready when they become opaque and firm to the touch. Don’t overcook them or they’ll become rubbery.
Step 7: Stir in Cream and Lobster
Lower the heat and stir in the cream and milk. Let it warm through gently—avoid boiling to prevent curdling. Fold in the chopped lobster meat and allow it to heat just until warm, about 3–4 minutes. Add the tablespoon of butter here if desired.
Step 8: Garnish and Serve
Turn off the heat and remove the bay leaf. Stir in chopped parsley and the reserved bacon. Taste and adjust seasoning if needed. Ladle the chowder into bowls and top with chives, more parsley, or a small drizzle of cream.
Serving Ideas and Pairings
This Lobster & Scallop Chowder is indulgent on its own but can be paired with a variety of dishes to round out the meal.
- Serve with crusty sourdough bread or garlic toast to soak up the broth.
- Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Add a green salad with citrus vinaigrette for a refreshing contrast.
- Top with oyster crackers or a sprinkle of grated cheese if you want an extra crunch.
Storage and Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat slowly over low heat while stirring gently. Do not boil.
- Avoid freezing, as cream-based soups can separate or become grainy when thawed.
Tips for Best Results
- Use fresh seafood whenever possible for the best flavor and texture.
- Avoid overcooking the scallops to keep them tender.
- Adjust thickness by adding more stock or cream if needed.
- Swap ingredients if desired: shrimp or crab can substitute for lobster.
Health Benefits of Lobster & Scallops
Though rich, this chowder is packed with high-quality protein and essential minerals.
- Scallops are low in fat and high in lean protein, B12, and magnesium.
- Lobster provides zinc, selenium, and omega-3 fatty acids.
- Vegetables add fiber and antioxidants to balance the richness.
Frequently Asked Questions
Can I use frozen seafood?
Yes, but thaw it completely and pat dry before adding. This prevents excess water from thinning your chowder.
Is it gluten-free?
Not in this version, but you can swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch.
How can I make it spicier?
Add a diced jalapeño with the vegetables or use more cayenne pepper.
What’s the best way to cook lobster for chowder?
Steam or boil lobster tails, then chop the meat. Pre-cooked or store-bought lobster meat also works.
Creative Variations to Try
- Corn and Lobster Chowder: Add fresh or frozen corn for natural sweetness.
- Potato and Seafood Mix: Add diced red potatoes and substitute part of the scallops with shrimp.
- Lobster Bisque-Inspired Chowder: Use sherry instead of wine and blend part of the soup for a smooth texture.
Conclusion: Make Every Spoonful Special
There’s something incredibly comforting and indulgent about a bowl of homemade Lobster & Scallop Chowder. With its rich broth, tender seafood, and fragrant herbs, this dish offers more than warmth—it brings a touch of coastal elegance to your table.