Lobster Scallop Chowder

It is pure luxury in a bowl. Lobster Scallop Chowder is creamy and full-bodied, definitely satisfying, yet remains elegant enough to be fit for a dinner party. I prepared it once for a cozy Sunday dinner, and I still remember that evening thinking, “This is the kind of meal to linger over.” And I would love for you to feel like that upon tasting it, too.

What Is Lobster Scallop Chowder?

A chowder is defined in a classic sense as a rich and creamy soup, heavily populated with fish or seafood, potatoes, and aromatics. This particular chowder, however, takes the New England classic style and amps it up with chunks of tender lobster and sweet buttery scallops into a soup. The seafood morsels are gently cooked in a cream-based broth along with veggies and just the ghost of smoky bacon. It is sumptuous without being a fuss, and it engulfs one with warmth like a big chunky blanket.

Why This Recipe Is Special

Chowder comes in many variations, but this one feels like a slight celebration. Lobster provides that unmistakable sweet-briny depth, while scallops lend a silken tenderness that practically dissolves in your mouth. The chowder base is already buttery, but the vegetables lend some structure to it. It is a dish that deftly balances heavy and light, haute and hearty.

Why You’ll Love This Recipe

Here’s why I think you’re going to adore it:

• Restaurant-level flavor at home – You don’t need to go out and spend big to enjoy this.
• Hits you across all forms of brigadier – With very few steps and tools, you will just be lazing around with a bowl in under an hour.
• All-purpose – You can easily throw shrimps, clams or stick to lobster as scallops aren’t available.
• Perfect for any occasion – The coziness makes it deserving to be munched on during the weekdays, while elegance makes it stand out among the rest when needed in holiday events or to impress guests over dinner.
• Rich without heaviness – Creaminess: Yes, yet well-balanced with seafood and fresh herbs.

Tools You’ll Need

Don’t worry—you don’t need a chef’s kitchen. Just a few basics:

• Large heavy-bottomed pot (Dutch oven or soup pot) – Gets hot evenly so nothing burns on the bottom.
• Sharp chef’s knife – Chop vegetables and prepare seafood.
• Cutting board – Keep one for veggies and a separate one for seafood, if you can.
• Measuring cups and spoons – Because balance matters in chowder.
• Wooden Spoon or Silicone Spatula – Gentle stirring avoids breaking up delicate scallops.
• Ladle- Makes serving neat and easy.

Ingredients

(Serves 6 bowls)

Seafood

• 1 lb (450 g) lobster meat, cooked and chopped (claw, tail, or knuckle)
• 3/4 lb (340 g) sea scallops, halved if large
• 4 slices bacon, diced (optional, but highly recommended)

Vegetables & Aromatics

• 1 medium onion, finely diced (about 1 cup / 150 g)
• 2 celery ribs, diced (about 1 cup / 100 g)
• 2 medium carrots, diced (about 1 cup / 120 g)
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed (about 2 cups / 300 g)

Liquids & Base

• 3 tbsp unsalted butter (45 g)
• 3 tbsp all-purpose flour (24 g)
• 3 cups seafood stock or clam juice (720 ml)
• 2 cups whole milk (480 ml)
• 1 cup heavy cream (240 ml)
• 1/2 cup dry white wine (120 ml)

Seasoning & Herbs

• 1 bay leaf
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp Old Bay seasoning (optional, but excellent)
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped, for garnish

Step-by-Step Instructions

1. Crisp the bacon

Put your pot on a medium flame and heat it up, after which, cook the bacon till brown and crisp. Scoop that out with a slot spoon and leave to drain. Keep about 1 tbsp of the drippings inside the pot. This is flavor gold.-

2. Sauté the veggies

Now add butter to it. Melting it down, throw in onions, after which, stir in the celery and the carrots. Cook for 5 minutes until softened and fragrant. Stir in the garlic for 30 seconds.

3. Build the base

Sprinkle in the flour and stir to coat the veggies. Cook for 1–2 minutes (this gets rid of the raw flour taste). Then slowly whisk in the white wine, then add the seafood stock and let it slightly thicken.

4. Add the potatoes and herbs

Add the potatoes, bay leaf, thyme, and bay seasoning. Cook on low simmer about 15 min till potatoes are soft but not mushy.

5. Stir in the cream

Reduce the flame and super gently stir in the milk and cream. Taste with salt and pepper. But do not bring to a boil-keep on a gentle simmer to avoid curdling.

6. Add the seafood

Add lobster and scallops to it. Cook for 4-5 minutes, just until the scallops are opaque and the lobster is warmed through. The only mistake that can be made here is overcooking. It is the only thing that can go wrong, so stay nearby.

7. Finish and serve

Remove the bay leaf. Stir in the reserved bacon, sprinkle with parsley or chives, and ladle into warm bowls.

Serving Ideas

• With crusty sourdough bread for dunking.
• A side green salad with lemon vinaigrette to cut the richness.
• For extra indulgence, top with a small pat of herb butter that melts into the chowder.

Variations & Customizations

• No scallops? Use shrimp or extra lobster.
• Lighten it up by swapping half the cream with more stock.
• Vegetarian twist – Skip the bacon and seafood, add mushrooms and corn for a hearty veggie chowder.
• Spicy kick – Stir in a pinch of cayenne or a splash of hot sauce.

Storage & Make-Ahead

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently over low heat—don’t let it boil.
• Freezing isn’t ideal (cream can split), but you can freeze the base without the seafood and add lobster/scallops later.

Pro Tips & Mistakes to Avoid

Think of these as the little secrets I’d share if we were cooking side by side:

• Don’t rush the base – Cooking the flour properly ensures a silky chowder.
• Add seafood last – They cook fast; add them too early and you’ll get rubbery scallops.
• Use good stock – A rich seafood stock makes all the difference.
• Taste as you go – Potatoes soak up salt, so adjust seasoning at the end.
• Keep it gentle – Boiling cream is a one-way ticket to grainy chowder.

Recipe Notes

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes

Nutrition (per serving, approx.)

• Calories: 420
• Protein: 27 g
• Fat: 22 g
• Carbs: 25 g
• Fiber: 3 g
• Sodium: 640 mg

Final Word

I really hope you try this Lobster Scallop Chowder. This is the embrace recipe, rich and flavorful, with little moments of delight in every bite. If you make this recipe, let me know how it went for you. Did you add your own twist? Did your family fight over the last spoonful like mine did? Either way, I’m