creamy Lobster & Scallop Chowder

Creamy Lobster & Scallop Chowder

A Luxurious Coastal Chowder with Sweet Seafood and Silky Cream

Creamy Lobster & Scallop Chowder is a refined take on classic New England chowder, combining tender lobster meat and sweet sea scallops in a velvety, savory cream base. This dish highlights the natural sweetness of shellfish while remaining rich without being heavy. When prepared carefully, the seafood stays delicate and perfectly cooked, making this chowder ideal for holidays, dinner parties, or an indulgent weekend meal.

The secret to exceptional chowder is layered flavor, gentle heat, and adding seafood at the very end to prevent overcooking.

Ingredients (Serves 4–6)

For the Chowder Base

3 tbsp unsalted butter
1 small onion, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups seafood stock or clam juice
1 cup whole milk
1½ cups heavy cream
2 medium Yukon Gold potatoes, peeled and diced (about 300 g / 10 oz)
½ tsp salt (adjust to taste)
½ tsp white pepper or black pepper
½ tsp smoked paprika (optional)
1 bay leaf

Seafood

1½ cups cooked lobster meat, chopped into bite-size pieces
225 g (½ lb) sea scallops, patted dry and cut in half if large

Finish & Garnish

1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley or chives

Equipment Needed

Heavy-bottomed pot or Dutch oven
Wooden spoon
Knife and cutting board
Stove

Step-by-Step Instructions

1. Build the Flavor Base (8–10 minutes)

Melt the butter in a large pot over medium heat (160–170°C / 320–340°F stovetop equivalent).

Add the onion and celery and cook for 5–6 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 30 seconds, just until fragrant.

Sprinkle in the flour and stir continuously for 1–2 minutes to cook out the raw flour taste. This forms the base that thickens the chowder.

2. Add Liquids and Potatoes (5 minutes)

Slowly pour in the seafood stock while stirring to avoid lumps. Add the milk, diced potatoes, bay leaf, salt, pepper, and smoked paprika.

Bring the chowder to a gentle simmer at 95–98°C (203–208°F).

3. Simmer Until Potatoes Are Tender (15–18 minutes)

Reduce heat to low, cover partially, and simmer for 15–18 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.

4. Add Cream and Seafood (5–7 minutes)

Stir in the heavy cream and return to a gentle simmer at 90–95°C (195–205°F). Do not allow the chowder to boil.

Add the scallops and cook for 2–3 minutes, until just opaque.

Gently fold in the lobster meat and cook for 2–3 minutes more, just until heated through. Overcooking will make seafood tough, so keep the heat low.

5. Finish and Rest (5 minutes)

Remove the bay leaf. Stir in the lemon juice and adjust seasoning to taste.

Remove from heat and let the chowder rest for 5 minutes before serving. This allows the flavors to meld and the texture to thicken slightly.

Serving Suggestions

Serve the chowder hot, garnished with fresh herbs, alongside:

Crusty bread or oyster crackers
Warm dinner rolls
A simple green salad

Tips for Perfect Lobster & Scallop Chowder

Use dry sea scallops for best texture
Pat scallops dry before adding to prevent excess liquid
Never boil cream-based chowder
Add seafood at the very end to keep it tender
Yukon Gold potatoes hold their shape best

Storage and Reheating

Store leftovers in the refrigerator for up to 2 days
Reheat gently over low heat (85–90°C / 185–195°F)
Do not microwave or boil—this can cause separation and tough seafood

Final Thoughts

Creamy Lobster & Scallop Chowder is the definition of elegant comfort food—luxurious yet balanced, rich but refined. With careful temperature control and quality seafood, this chowder delivers restaurant-level flavor in every spoonful.