🦞🥣 Lobster Scallop Chowder

Luxury in a bowl — the creamiest seafood comfort food ever

This Lobster Scallop Chowder is rich, velvety, and deeply comforting. Tender chunks of lobster and buttery scallops are nestled into a creamy, savory broth infused with garlic, herbs, and just enough warmth to make every spoonful feel indulgent. It’s the kind of dish you serve when you want to impress — yet it’s cozy enough for a quiet night at home.

📝 Ingredients

½ lb lobster meat, chopped
½ lb sea scallops (muscle removed)
3 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup whole milk
1 cup potatoes, peeled and diced small
½ tsp paprika
½ tsp dried thyme
Salt & freshly ground black pepper, to taste
1 tbsp fresh parsley or chives, chopped

Optional Enhancements:

¼ cup corn kernels for sweetness
Splash of dry white wine
Pinch of cayenne for gentle heat

🍽️ How to Make Lobster Scallop Chowder

1️⃣ Build the Flavor Base

In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.

2️⃣ Create the Roux

Sprinkle flour over the onion mixture. Stir constantly for 1–2 minutes to remove the raw flour taste. This step gives the chowder its signature thickness.

3️⃣ Add Liquids & Potatoes

Slowly whisk in seafood stock, followed by milk and cream. Add diced potatoes, paprika, thyme, salt, and pepper. Bring to a gentle simmer and cook 10–12 minutes, until potatoes are tender.

4️⃣ Cook the Seafood

Lower heat. Gently add scallops and lobster meat. Simmer 4–5 minutes, just until scallops are opaque and tender. Avoid boiling to keep seafood delicate.

5️⃣ Finish & Serve

Taste and adjust seasoning. Ladle chowder into bowls and garnish with parsley or chives. Serve hot with crusty bread or oyster crackers.