Creamy lobster and scallop chowder for cozy nights

If you’ve ever wished you could capture the ocean’s richest flavors in one bowl, then this is your moment. Today, I’m sharing my go-to recipe for lobster and scallop chowder. This creamy, dreamy soup combines sweet, tender lobster with delicate scallops, all swimming in a luscious, flavorful broth. It’s the kind of comfort food that feels fancy but is totally doable at home—perfect for those cozy nights or when you want to impress guests without the fuss.

Dairy & Eggs

Whether you’re serving up a special dinner or just treating yourself after a long day, this chowder hits all the right notes. Ready to make a bowl of seafood magic? Let’s dive in!

This lobster and scallop chowder balances restaurant-level flavor with easy home cooking. Think sweet lobster and tender scallops bathed in a silky, creamy broth that feels indulgent but comes together in about 45 minutes. It’s a dish that feels luxurious yet won’t keep you stuck in the kitchen all evening.

It’s wonderfully adaptable, too—perfect for lighter eating, meal prep, or stretching to feed a crowd. Plus, the fresh seafood flavor really shines through, framed by savory aromatics and comforting creaminess that makes every spoonful feel rich and satisfying.

• Elegant yet homey: seafood shines with a cozy, special-occasion vibe.
• Quick enough for weeknights: about 45 minutes total from start to finish.
• Packed with protein: roughly 28 grams per serving keeps you full and fueled.
• Easy swaps: half-and-half, cauliflower, or low-sodium stock fit your health goals without losing flavor.
• Perfect for hosting: pairs beautifully with crusty bread, fresh greens, or a chilled white wine.

Big Flavor, Little Fuss

This lobster and scallop chowder really covers all bases: it tastes like a dish from a fancy restaurant while being straightforward to make in under an hour. Plus, it’s flexible enough to tweak for your crowd and still delivers a luxurious, creamy experience.

• Seafood stars: Lobster and scallops bring sweetness and delicate texture to a broth bursting with ocean flavor and rich aromatics.
• Fast yet fancy: Ready in around 45 minutes, it’s an impressive dinner that doesn’t feel stressful.
• Comfort food with class: It’s indulgent but not complicated, perfect for quiet nights or entertaining friends.
• Protein power: With about 28 grams per serving, it’s satisfying and nourishing.
• Flexible and forgiving: Swap ingredients or make ahead; the recipe holds up well and adapts easily.
• Simple technique, tender results: Sautéing and simmering keeps lobster and scallops perfectly tender—add them last to avoid overcooking.
• Party perfect: Serve with crusty bread, a crisp salad, or chilled white wine for a complete meal your guests will adore.
• Delicious leftovers: Reheat gently with a splash of cream to bring back that silky texture.

If you’re craving a seafood chowder that’s creamy, comforting, and feels like a treat without the fuss, this recipe is your new best friend.

Ingredients You’ll Need

• 1 pound fresh lobster meat, chopped
• 1 pound sea scallops, cleaned and cut into quarters
• 4 cups seafood stock
• 2 cups heavy cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• Salt and freshly ground pepper, to taste
• Fresh parsley, chopped for garnish
• a tablespoon of olive oil

How to Make the Chowder

1. Chop lobster meat and clean and cut scallops into quarters
2. Peel and dice potatoes; dice onion; mince garlic; chop celery
3. Warm 1 tablespoon olive oil in a large pot over medium heat
4. Add diced onion and celery and sauté until the onion is translucent, about 5 minutes
5. Stir in minced garlic and 1 teaspoon dried thyme and cook for 1 minute
6. Add the diced potatoes, stir, pour in 4 cups seafood stock and bring to a gentle boil
7. Reduce heat and simmer about 15 minutes, or until potatoes are tender
8. Stir in 2 cups heavy cream

9. Gently fold in the lobster meat and scallops and cook about 5 minutes, until opaque and tender

   

10. Taste and season with salt and freshly ground pepper
11. Ladle chowder into bowls and sprinkle with chopped fresh parsley

Finishing Touches and Serving Ideas

Your lobster and scallop chowder is ready to enjoy! Wondering what to serve alongside? Here are some tasty ideas:

• A crusty baguette or sourdough—or warm Copycat Cheddar Bay Biscuits—for dunking into every creamy bite.
• A crisp green salad dressed simply with lemon and olive oil—or oven-roasted asparagus—to balance richness.
• Sprinkle with crispy bacon bits to add texture and a smoky edge.

These simple touches can really take your chowder from nice to memorable!

Even the best cooks have their hiccups. Here are some common slip-ups to sidestep:

• Don’t let the seafood cook too long—overcooked lobster and scallops get rubbery fast.
• Try to avoid frozen seafood if fresh is available; it keeps the chowder’s texture and flavor much better.
• Always taste as you go—adjust seasoning so your chowder is perfectly balanced.

Following these tips will help your chowder turn out creamy, flavorful, and just right every single time.

Healthier Swaps and Substitutions

Want to lighten things up without losing that creamy goodness? I’ve got you covered:

• Swap heavy cream for half-and-half to cut richness but keep creaminess—similar to the approach in this High Protein Broccoli Cheddar Soup.
• Use cauliflower instead of potatoes for a lower-carb chowder that still fills you up. For ideas on coaxing richness from cauliflower, see this Cheesy Cauliflower Bake.
• Pick low-sodium seafood stock to keep salt in check but maintain flavor.

These swaps help you enjoy your chowder guilt-free while keeping the delicious seafood feel front and center.

How to Store and Reheat

Sometimes, you might find yourself lucky enough to have leftovers of this lobster and scallop chowder—here’s how to store and bring it back to life:

Meat & Seafood

• Let the chowder cool completely before transferring it to an airtight container.
• Keep it in the fridge for up to 3 days.
• For longer storage, freeze in individual portions and use within 3 months.

When reheating, warm gently on the stove over low heat and stir in a little cream to revive that silky texture.

Common Questions Answered

Can I use canned lobster or scallops?

You can, but fresh seafood will always give the best taste and texture in your lobster and scallop chowder. If canned is all you have, be sure to drain and rinse well before adding. If you’re buying fresh, this lobster roll recipe with tender claw, knuckle, and body meat highlights which lobster cuts are especially succulent.

Fruits & Vegetables

How do I make my chowder thicker?

Try blending a cup or so of the chowder and stirring it back in—that instantly thickens without extra ingredients. Or mix a teaspoon of cornstarch with cold water and stir it in, cooking for a minute or two to thicken. For a step-by-step look at creamy soup technique, see The Ultimate Creamy Potato Soup.

What wine pairs well with this chowder?

A crisp white wine, like Sauvignon Blanc or a lightly oaked Chardonnay, is a fantastic match. The bright acidity cuts through the creaminess and complements the seafood flavors perfectly.