There’s a certain kind of warmth that fills the kitchen when you whip up a batch of Lobster Scallop Chowder. Just the thought of it brings an inviting blend of buttery delicateness and the ocean’s bounty. As I stir the pot, the aroma of tender seafood, aromatic herbs, and creamy broth fills the air, effortlessly transforming an ordinary weeknight into something truly special.
I discovered this delightful recipe during a rainy weekend, longing for comfort food that could satisfy both my soul and taste buds. The magic lies in its versatility—whether it’s the sweet succulence of lobster, juicy scallops, or even shrimp, the chowder adapts to whatever fresh ingredients you might have on hand.
With a touch of fresh dill and a squeeze of zesty lemon, this chowder doesn’t just tease your palate; it transports you to the coast with each luxurious bite. So, let’s dive into this simple yet sophisticated dish that promises to impress family and friends alike—because a homemade seafood chowder this delicious deserves a permanent spot in your recipe rotation!
Why is Lobster Scallop Chowder a must-try?
Comforting, creamy goodness: This chowder wraps you in warmth, making every spoonful feel like a hug.
Flavor explosion: The sweet seafood harmonizes beautifully with fresh dill and zesty lemon for a taste sensation.
Versatile base: Easily swap out lobster for shrimp or white fish—perfect for using what’s on hand!
Quick to prepare: Ready in just 30 minutes, it’s a weeknight winner that simplifies dinner without sacrificing taste.
Crowd pleaser: Impress guests with a dish that elevates any meal, signaling your culinary prowess with minimal effort.
Lobster Scallop Chowder Ingredients
For the Chowder Base
- Cooked Lobster Meat – Key protein providing sweetness and texture; you can use shrimp or firm fish as substitutes for a different twist.
- Sea Scallops – Adds a delicate seafood flavor and juicy texture; feel free to substitute with extra scallops if you prefer.
- Unsalted Butter – Adds richness to the chowder base for that creamy mouthfeel.
- Olive Oil – Deepens the flavor of your sautéed ingredients, making the chowder even more delightful.
- Onion – Provides a savory foundation; finely chop for even cooking and excellent integration.
- Garlic – Enhances the aromatic profile; mince it for quick integration into the chowder.
For the Vegetables and Seasons
- Medium Potatoes – Contributes heartiness and thickness; don’t forget to peel and dice for uniform cooking.
- Corn Kernels – Adds sweetness and texture; fresh or frozen works well in this luscious chowder.
- Fresh Dill – Brightens the dish with a spring-like freshness, elevating each bite.
- Salt and Black Pepper – Essential for seasoning; adjust to taste to ensure your chowder sings with flavor.
For the Creaminess
- Seafood or Fish Stock – The main cooking liquid, rich with briny flavor; chicken or vegetable broth can be used for a milder, lighter touch.
- Heavy Cream – Adds creaminess to the chowder; substitute with half-and-half for a lighter version if preferred.
- Whole Milk – Balances the richness; use if you desire a creamier texture throughout.
For Serving
- Lemon Wedges – Serves as a refreshing acidity that elevates the flavor profile with each squeeze.
With each ingredient carefully selected, your Lobster Scallop Chowder will not only warm your stomach but also your heart. Embrace the joy of cooking!
How to Make Lobster Scallop Chowder
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Sauté the Aromatics: In a large pot over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 finely chopped onion and 2 minced garlic cloves, cooking until soft and fragrant, about 3-4 minutes.
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Cook the Potatoes: Add 2 medium, peeled, and diced potatoes to the pot, stirring occasionally. Cook for another 3-4 minutes until they start to soften.
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Simmer with Stock: Pour in 4 cups of seafood stock, bringing the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes until the potatoes are tender and easily pierced with a fork.
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Add Cream and Corn: Stir in 1 cup of heavy cream, ½ cup of whole milk, and 1 cup of corn kernels. Warm gently over low heat, stirring frequently, but avoid boiling the chowder.
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Incorporate Seafood: Gently mix in 1 cup of chopped cooked lobster meat and 1 cup of halved sea scallops. Cook for an additional 3-5 minutes until the scallops are opaque and tender.
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Season and Serve: Season your chowder with salt, black pepper, and 2 tablespoons of chopped fresh dill. Serve hot, with lemon wedges on the side for an extra zesty touch!
Optional: Pair with crusty bread or oyster crackers for a delightful contrast.
Exact quantities are listed in the recipe card below.
What to Serve with Lobster Scallop Chowder?
Elevate your dining experience with perfect complements that enhance the rich flavors of this chowder.
- Crusty Bread: Its golden, crunchy exterior provides the ideal scoop for delectable chowder, soaking up every drop of that creamy goodness.
- Oyster Crackers: Light and airy, these little gems add a delightful crunch that perfectly contrasts with the chowder’s creamy texture.
For a heartier meal, consider serving the chowder alongside a fresh garden salad. The crisp vegetables and zesty dressing will add brightness, balancing the richness of the chowder.
- Citrus Salad: Fresh greens, oranges, and a tangy vinaigrette will invigorate your palate and bring a refreshing counterpoint to the seafood flavors.
- Steamed Asparagus: Tender, vibrant green asparagus lightly sprinkled with sea salt offers a subtle earthiness that pairs splendidly with the luxurious chowder.
Finish off your meal with a light dessert to cleanse the palate without overwhelming the senses:
- Lemon Sorbet: This icy treat echoes the zesty lemon in the chowder, providing a refreshing and rejuvenating conclusion to your seafood feast.
- Chilled White Wine: Select a crisp Sauvignon Blanc or a light Pinot Grigio to elevate the meal; the wine’s acidity will enhance the flavors of both the chowder and any side dishes.
How to Store and Freeze Lobster Scallop Chowder
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: To freeze your Lobster Scallop Chowder, it’s best to do so before adding cream and milk. This allows for optimal texture when reheating later; store for up to 3 months.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently on low heat to prevent curdling of the dairy.
Make-Ahead Tips: Consider making the broth base in advance, then add the cream and seafood just before serving for a delightful, fresh finish.
Make Ahead Options
You can make your Lobster Scallop Chowder ahead of time, making it an ideal choice for busy weeknights! Prep all your ingredients, including chopping the vegetables and measuring the seafood and spices, up to 24 hours in advance. Store them separately in the refrigerator to maintain freshness. When you’re ready to enjoy your chowder, simply follow the cooking instructions from step 1 onward, adding the cream and milk just before serving for optimal creaminess. If you plan to keep it longer, consider preparing the base without the dairy and refrigerate for up to 3 days; add the cream and milk when reheating to ensure the best flavor and texture, keeping your chowder just as delicious as freshly made.
Lobster Scallop Chowder Variations
Feel free to put your own spin on this chowder recipe and make it uniquely yours!
- Shrimp Swap: Replace lobster with an equal amount of shrimp for a sweet, juicy alternative. The texture will remain delightful while offering a new flavor profile.
- Fishy Friends: Use firm white fish like cod or haddock as a substitute for half the seafood. This lightens the dish while still keeping it wonderfully satisfying.
- Broth Change: Opt for vegetable or chicken broth instead of seafood stock. This will yield a milder flavor that allows the sweetness of the seafood to shine through beautifully.
- Cream Lightening: For a lighter chowder, substitute heavy cream with half-and-half or use extra potatoes to help thicken the dish without the calories.
- Extra Veggies: Add in diced carrots or celery to the mix for additional texture and sweetness. This enhances the chowder while providing a nutritious boost.
- Spicy Twist: Incorporate a dash of cayenne pepper or red pepper flakes for a hint of heat. This will elevate the flavor profile and add an exciting kick.
- Herb Switching: Experiment with different fresh herbs like tarragon or chives to refresh the dish. Each herb offers a unique twist, giving your chowder new life every time.
- Garnish Galore: Top with crumbled bacon or crispy shallots for an irresistible crunch. This adds a delightful contrast to the creamy chowder while enhancing the overall experience.
Expert Tips for Lobster Scallop Chowder
- Thawing Seafood: Thaw frozen lobster and scallops before cooking to ensure optimal texture and flavor, enhancing your chowder’s deliciousness.
- Avoid Overcooking: Don’t cook the scallops too long; they should be opaque and tender, preserving their juicy texture and leaving your chowder irresistible.
- Adjusting Broth: Feel free to swap seafood stock for chicken or vegetable broth, but remember that this will give a milder taste to your Lobster Scallop Chowder.
- Cooking Creaminess: When adding cream and milk, do so over low heat to prevent boiling, which could lead to curdling and disrupt the creamy consistency.
- Storing Leftovers: If you plan to freeze the chowder, do so before adding the cream; you can add fresh dairy when reheating for the best results.
- Experiment with Herbs: While dill is a fantastic addition, don’t hesitate to experiment with other herbs like thyme or parsley for a unique twist on your chowder!
Lobster Scallop Chowder Recipe FAQs
What kind of lobster should I use for the chowder?
Use cooked lobster meat for the best flavor and texture. You can find already cooked lobster at seafood markets or in the freezer section. Alternatively, if you can’t find lobster, shrimp or firm white fish like cod also make excellent substitutes!
How should I store leftovers?
Store any leftover Lobster Scallop Chowder in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to preserve freshness.
Can I freeze Lobster Scallop Chowder?
Absolutely! To freeze, do so before adding any cream or milk—this helps maintain the chowder’s creamy texture. Pour the cooled chowder into airtight containers and store for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Why did my scallops turn tough while cooking?
The key to tender scallops is to avoid overcooking them. Cook the scallops in the chowder for just 3-5 minutes until they turn opaque. Keep an eye on the heat and remove from the stove as soon as they’re cooked through to ensure they remain juicy.
Is this chowder suitable for gluten-free diets?
Yes! The Lobster Scallop Chowder is inherently gluten-free as long as you use gluten-free seafood or fish stock. However, always check the labels on any pre-packaged ingredients to ensure they meet your dietary needs.
How can I enhance the flavor of my chowder?
To elevate the flavor, consider adding a splash of white wine while sautéing the onions and garlic for depth. You could also include a dash of old bay seasoning or smoked paprika for a subtle kick, enhancing the richness of the seafood beautifully.
Lobster Scallop Chowder: Creamy Comfort for Any Night
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 finely chopped onion and 2 minced garlic cloves, cooking until soft and fragrant, about 3-4 minutes.
- Add 2 medium, peeled, and diced potatoes to the pot, stirring occasionally. Cook for another 3-4 minutes until they start to soften.
- Pour in 4 cups of seafood stock, bringing the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes until the potatoes are tender.
- Stir in 1 cup of heavy cream, ½ cup of whole milk, and 1 cup of corn kernels. Warm gently over low heat.
- Gently mix in 1 cup of chopped cooked lobster meat and 1 cup of halved sea scallops. Cook for an additional 3-5 minutes until scallops are opaque.
- Season your chowder with salt, black pepper, and 2 tablespoons of chopped fresh dill. Serve hot, with lemon wedges on the side.