Description
This creamy Lobster Scallops Chowder is a rich seafood comfort bowl loaded with lobster, seared scallops, tender potatoes, and a velvety Parmesan broth.
Ingredients
Scale
- 1 lb lobster meat, chopped
- 1 lb sea scallops
- 3 tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 cups seafood stock
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup Parmesan cheese, grated
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Build the aromatic base
Set a large soup pot over medium heat and melt the butter. Add the diced onion and minced garlic, then cook slowly until they soften and become fragrant. Stir often so the garlic does not brown too quickly. This first step lays the groundwork for the full flavor of Lobster Scallops Chowder and gives the soup its savory starting point. - Cook the potatoes until tender
Add the peeled and diced potatoes to the pot, then pour in the seafood stock. Stir everything together and bring the mixture to a gentle simmer. Let the potatoes cook for about 12 to 15 minutes, or until they are fork-tender but not falling apart. This creates the hearty texture that makes Lobster Scallops Chowder feel filling and comforting. - Sear the scallops separately
While the potatoes simmer, place a skillet over medium-high heat. When the pan is hot, add the scallops in a single layer. Sear them just long enough for the bottoms to turn golden and the centers to stay tender. Do not crowd the pan, and avoid stirring too soon. Once the scallops have a nice crust, remove them from the heat and set them aside. This keeps the seafood flavor clean and gives Lobster Scallops Chowder a polished finish. - Create the creamy chowder broth
Once the potatoes are tender, stir in the chopped lobster meat, heavy cream, whole milk, Parmesan cheese, Old Bay seasoning, paprika, lemon juice, salt, and black pepper. Mix gently so the lobster stays in nice pieces. Lower the heat and let the chowder simmer slowly until it thickens slightly and the flavors meld together. This is where Lobster Scallops Chowder turns rich, silky, and full of depth. - Add the scallops at the end
Carefully fold the seared scallops into the chowder. Stir softly so they stay intact and warm through without overcooking. Let the whole pot sit over low heat for another minute or two, then remove it from the stove. Finish Lobster Scallops Chowder with chopped parsley for a fresh green touch. - Serve hot
Ladle the chowder into bowls while it is still steaming. Serve immediately for the best texture and flavor. The combination of lobster, scallops, potatoes, and creamy broth makes this version of Lobster Scallops Chowder especially satisfying from the first spoonful to the last.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner