Here’s a luxurious Lobster & Scallop Chowder recipe—rich, creamy, and packed with tender seafood in every spoonful. Perfect for a special occasion or a cozy night in!
Ingredients:
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1 lb (450g) lobster meat (cooked, chopped) (or 2 whole lobsters, steamed & meat removed)
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½ lb (225g) scallops (bay or sea scallops, patted dry)
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4 slices thick-cut bacon, diced (optional, omit for seafood-only)
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1 small onion, finely diced
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2 celery stalks, finely diced
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2 cloves garlic, minced
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2 cups potatoes, diced (Yukon Gold or russet)
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3 cups seafood or chicken stock
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1 cup corn kernels (fresh or frozen)
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1 tsp Old Bay seasoning
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½ tsp smoked paprika
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1 bay leaf
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1 cup heavy cream (or half-and-half for lighter texture)
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2 tbsp butter
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2 tbsp flour (for thickening, or cornstarch for gluten-free)
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Salt & pepper to taste
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Fresh parsley or chives, chopped (for garnish)
Instructions:
1️⃣ Cook Bacon (if using): In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon, leaving fat in the pot.
2️⃣ Sauté Aromatics: In the same pot, add onion, celery, and garlic. Sauté for 3-4 mins until soft.
3️⃣ Add Potatoes & Stock: Stir in potatoes, stock, Old Bay, smoked paprika, and bay leaf. Simmer for 10-12 mins until potatoes are tender.
4️⃣ Make Roux: In a small pan, melt butter, whisk in flour, and cook 1-2 mins until golden. Slowly whisk into the chowder to thicken.
5️⃣ Add Seafood: Stir in corn, scallops, and lobster. Simmer gently for 3-4 mins (don’t overcook!).
6️⃣ Finish with Cream: Pour in heavy cream and heat through (do not boil). Season with salt & pepper.
7️⃣ Serve: Garnish with crispy bacon (if using), parsley, and a dash of paprika.
Pro Tips:
🔸 For extra richness, add a splash of sherry or white wine when sautéing onions.
🔸 Seafood swap: Use shrimp or crab if lobster/scallops aren’t available.
🔸 Storage: Keeps 2 days in the fridge (reheat gently).
Enjoy this decadent, restaurant-worthy chowder with crusty bread! 🦞🍥🥣