Easy Lobster & Scallop Chowder Recipe

Oh, the cozy comfort of a bowl of warm, creamy chowder! It’s like a hug in a mug, isn’t it? There’s something about seafood chowder that just transports me back to chilly evenings, the kind where you just want to curl up with something delicious. Today, I’m sharing a recipe that’s going to become your new go-to for those moments – a luscious Lobster & Scallop Chowder that tastes like it came straight from a fancy restaurant, but is surprisingly simple to make right in your own kitchen. Get ready to impress yourself (and anyone lucky enough to share it with you!).

Why You’ll Love Lobster & Scallop Chowder

• Fast: Whip up this decadent chowder in no time, perfect for a weeknight treat or a special occasion.
• Easy: Simple steps mean even beginner cooks can achieve gourmet results.
• Giftable: Imagine bringing a batch of this to a friend who’s feeling under the weather – pure comfort!
• Crowd-pleasing: Seriously, who doesn’t love lobster and scallops in a creamy, dreamy soup? It’s a guaranteed hit!

Ingredients

Gather ’round, because here’s what you’ll need to create this bowl of pure bliss:

• 1/2 lb lobster meat, chopped: You can buy pre-cooked lobster meat to save time, or if you’re feeling adventurous, cook your own!
• 1/2 lb sea scallops: Make sure they’re good quality, plump sea scallops for the best flavor.
• 3 tbsp unsalted butter: The foundation of so much deliciousness!
• 1 tbsp olive oil: For a little extra richness and to help with searing.
• 1/2 cup onion, finely chopped: A sweet yellow or white onion works wonderfully here.
• 2 cloves garlic, minced: Because garlic makes everything better, right?
• 2 cups diced gold potatoes: These cook up nice and tender, perfect for soaking up all that flavor.
• 1/4 cup all-purpose flour: This will help thicken our chowder to that perfect creamy consistency.
• 3 cups seafood or chicken broth: Use seafood broth for a more intense ocean flavor, or chicken broth if that’s what you have on hand.
• 1 cup heavy cream: This is where the luxurious creaminess comes from!
• 1/2 tsp thyme: A classic herb that pairs beautifully with seafood.
• Salt and black pepper, to taste: Seasoning is key to bringing out all those wonderful flavors.
• Fresh parsley, chopped (for garnish): A pop of green and a hint of freshness to finish it off.

How to Make Lobster & Scallop Chowder

Alright, let’s get cooking! This is where the magic happens.

1. Sear those Scallops: First things first, let’s get those beautiful scallops ready. In a skillet, heat 1 tablespoon of butter over medium-high heat. Once it’s shimmering, carefully add your scallops. Sear them for about 1–2 minutes per side. You’re looking for a lovely golden-brown crust. Once they’re perfectly seared, take them out of the pan and set them aside. They’ll join the party later!
2. Build the Flavor Base: Now, grab your large soup pot. Melt the remaining 2 tablespoons of butter along with the olive oil over medium heat. Add your finely chopped onion and minced garlic. Cook them gently until they’re soft and wonderfully fragrant – usually about 3-5 minutes. This is what we call the aromatic base, and it’s crucial for a flavorful soup!
3. Create the Roux and Simmer: Time to thicken things up! Sprinkle the flour over the softened onions and garlic. Stir it in well and let it cook for about a minute – this helps cook out that raw flour taste. Then, slowly whisk in your broth, a little at a time, making sure to get rid of any lumps. Once it’s smooth, add your diced gold potatoes. Bring it to a simmer, cover, and let it cook until the potatoes are nice and tender when you poke them with a fork, which usually takes about 10–15 minutes.
4. Add the Creamy Goodness: Now for the best part! Stir in the heavy cream and the thyme. Let it warm through gently. Add your pre-cooked lobster meat and those gorgeous seared scallops back into the pot. Let everything simmer together for about 5 more minutes, just long enough for the seafood to heat through and for all those flavors to meld beautifully. Be careful not to overcook the seafood at this stage – we want it tender and succulent!
5. Serve and Enjoy: Ladle this glorious chowder into warm bowls. Garnish generously with fresh chopped parsley for a lovely burst of color and freshness. Serve it piping hot and get ready for the compliments! If you’re looking for more comforting soups, our Slow Cooker Creamy Chicken Noodle Soup is another fantastic option for a chilly day.

Substitutions & Additions

The beauty of chowder is how versatile it can be! Feel free to play around with it.

• Seafood Swap: Don’t have lobster? Cooked shrimp or even chunks of firm white fish like cod or haddock would be delicious.
• Vegetable Power: Feel free to add other veggies like corn, peas, or diced celery along with the potatoes. They add lovely texture and flavor. For a heartier soup, consider adding some cooked bacon bits towards the end.
• Herb Heaven: While thyme is classic, a pinch of dill or a bay leaf simmered in the broth can also add a wonderful dimension.
• Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can give this chowder a little kick if you like a bit of heat.

Tips for Success

A few little secrets to make your chowder absolutely perfect:

• Don’t Overcook the Seafood: Lobster and scallops cook very quickly. Adding them at the end and simmering gently ensures they stay tender and don’t become rubbery.
• Taste and Adjust Seasoning: Always taste your chowder before serving! Add more salt and pepper as needed. This is your moment to make it perfect for your palate.
• Prep Ahead: You can chop your vegetables and cook your lobster meat a day in advance. This will make the final cooking process even quicker! If you’re a big fan of preparing meals ahead of time, you might also enjoy our guide on no-bake desserts – perfect for when you want a treat without the fuss.
• Thicker Chowder? If you prefer an even thicker chowder, you can mash some of the cooked potatoes against the side of the pot, or simmer it a little longer uncovered at the very end.

How to Store Lobster & Scallop Chowder

Leftovers are a good thing, especially with this chowder!

• Refrigeration: Once cooled, store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the chowder on the stovetop over low heat, stirring frequently, until warmed through. You can also reheat it in the microwave. Avoid boiling, as this can affect the texture of the seafood.
• Freezing: While chowders with dairy can sometimes separate upon freezing and thawing, this recipe can be frozen. Store in freezer-safe containers for up to 1–2 months. Thaw overnight in the refrigerator and reheat gently. You might need to whisk in a splash of milk or cream if it looks a little separated.

FAQs

Got questions? I’ve got answers!

• Can I use canned lobster? Yes, you can use canned lobster meat. Just be sure to drain it well and pick out any shell pieces.
• Can I make this dairy-free? While the heavy cream is key to its richness, you could experiment with full-fat coconut milk or a dairy-free creamer, but the flavor and texture will be different.
• Is it okay to use pre-cooked frozen seafood? Yes, as long as it’s thawed properly before adding it to the chowder according to the instructions.

I hope you fall in love with this Lobster & Scallop Chowder as much as I have! It’s the perfect blend of elegant and comforting, and I can’t wait for you to try it. For more delicious recipes and culinary inspiration, be sure to follow us on Pinterest!

Lobster & Scallop Chowder

This lusciously creamy Lobster & Scallop Chowder tastes like it came straight from a fancy restaurant, but is surprisingly simple to make right in your own kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb lobster meat, chopped
• 1/2 lb sea scallops
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 cups diced gold potatoes
• 1/4 cup all-purpose flour
• 3 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 tsp thyme
• salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Skillet
• Large Soup Pot

Method

 

1. Step 1: First things first, let's get those beautiful scallops ready. In a skillet, heat 1 tablespoon of butter over medium-high heat. Once it's shimmering, carefully add your scallops. Sear them for about 1–2 minutes per side. You're looking for a lovely golden-brown crust. Once they're perfectly seared, take them out of the pan and set them aside. They'll join the party later!
2. Step 2: Now, grab your large soup pot. Melt the remaining 2 tablespoons of butter along with the olive oil over medium heat. Add your finely chopped onion and minced garlic. Cook them gently until they’re soft and wonderfully fragrant – usually about 3-5 minutes. This is what we call the aromatic base, and it's crucial for a flavorful soup!
3. Step 3: Time to thicken things up! Sprinkle the flour over the softened onions and garlic. Stir it in well and let it cook for about a minute – this helps cook out that raw flour taste. Then, slowly whisk in your broth, a little at a time, making sure to get rid of any lumps. Once it's smooth, add your diced gold potatoes. Bring it to a simmer, cover, and let it cook until the potatoes are nice and tender when you poke them with a fork, which usually takes about 10–15 minutes.
4. Step 4: Now for the best part! Stir in the heavy cream and the thyme. Let it warm through gently. Add your pre-cooked lobster meat and those gorgeous seared scallops back into the pot. Let everything simmer together for about 5 more minutes, just long enough for the seafood to heat through and for all those flavors to meld beautifully. Be careful not to overcook the seafood at this stage – we want it tender and succulent!
5. Step 5: Ladle this glorious chowder into warm bowls. Garnish generously with fresh chopped parsley for a lovely burst of color and freshness. Serve it piping hot and get ready for the compliments! If you're looking for more comforting soups, our Slow Cooker Creamy Chicken Noodle Soup is another fantastic option for a chilly day.

Notes

The beauty of chowder is how versatile it can be! Feel free to play around with it.
Seafood Swap: Don't have lobster? Cooked shrimp or even chunks of firm white fish like cod or haddock would be delicious.
Vegetable Power: Feel free to add other veggies like corn, peas, or diced celery along with the potatoes. They add lovely texture and flavor. For a heartier soup, consider adding some cooked bacon bits towards the end.
Herb Heaven: While thyme is classic, a pinch of dill or a bay leaf simmered in the broth can also add a wonderful dimension.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can give this chowder a little kick if you like a bit of heat.

A few little secrets to make your chowder absolutely perfect:
Don't Overcook the Seafood: Lobster and scallops cook very quickly. Adding them at the end and simmering gently ensures they stay tender and don't become rubbery.
Taste and Adjust Seasoning: Always taste your chowder before serving! Add more salt and pepper as needed. This is your moment to make it perfect for your palate.
Prep Ahead: You can chop your vegetables and cook your lobster meat a day in advance. This will make the final cooking process even quicker! If you're a big fan of preparing meals ahead of time, you might also enjoy our guide on no-bake desserts – perfect for when you want a treat without the fuss.
Thicker Chowder? If you prefer an even thicker chowder, you can mash some of the cooked potatoes against the side of the pot, or simmer it a little longer uncovered at the very end.

Leftovers are a good thing, especially with this chowder!
Refrigeration: Once cooled, store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the chowder on the stovetop over low heat, stirring frequently, until warmed through. You can also reheat it in the microwave. Avoid boiling, as this can affect the texture of the seafood.
Freezing: While chowders with dairy can sometimes separate upon freezing and thawing, this recipe can be frozen. Store in freezer-safe containers for up to 1–2 months. Thaw overnight in the refrigerator and reheat gently. You might need to whisk in a splash of milk or cream if it looks a little separated.