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A creamy, comforting seafood chowder balancing tender lobster and scallops in a flavorful, silky broth. Ready in about 45 minutes, it’s elegant yet easy to make for cozy nights or entertaining.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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
  • 1 tablespoon olive oil

Instructions

  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.

Notes

Serve with crusty bread, fresh greens, or chilled white wine for a complete meal., Avoid overcooking seafood to keep lobster and scallops tender., Use fresh seafood when possible for best texture and flavor., To thicken chowder, blend a cup of soup and stir back in or use a cornstarch slurry., Store leftovers in an airtight container, refrigerated for up to 3 days or frozen up to 3 months., Reheat gently over low heat, adding a splash of cream to restore creaminess.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup / Chowder
  • Cuisine: American/New England style

Nutrition

  • Serving Size: About 1 bowl
  • Calories: Approximately 450 calories per serving
  • Fat: Moderate (from heavy cream and olive oil)
  • Carbohydrates: Medium (from potatoes and vegetables)
  • Protein: Approximately 28 grams per serving