Creamy Lobster & Scallop Chowder Delight Recipe

Introduction

Treat yourself to a rich and comforting bowl of creamy lobster and scallop chowder. This seafood delight combines tender lobster meat and succulent scallops in a velvety broth that’s perfect for any occasion.

Ingredients

• 1 pound fresh lobster meat, chopped
• 1 pound sea scallops, cleaned and quartered
• 4 cups seafood stock
• 2 cups heavy cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and chopped celery, sautéing until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
3. Step 3: Add the diced potatoes and pour in the seafood stock. Bring the mixture to a gentle boil.
4. Step 4: Reduce heat and let it simmer for 15 minutes, or until the potatoes are tender.
5. Step 5: Stir in the heavy cream and then fold in the lobster meat and scallops. Cook for an additional 5 minutes until the seafood is opaque and cooked through.
6. Step 6: Season the chowder with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.

Tips & Variations

• For a richer flavor, use homemade seafood stock or a high-quality store-bought version.
• Feel free to add a splash of dry white wine when sautéing the onions for an extra layer of taste.
• To make it spicier, add a pinch of cayenne pepper or smoked paprika.
• Swap potatoes for corn to add a touch of sweetness and texture.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the cream from curdling, stirring occasionally. Avoid freezing as the cream may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster and scallops for this recipe?

Yes, you can use frozen lobster meat and scallops. Thaw them completely in the refrigerator and pat dry before adding to the chowder to maintain the best texture.

Is there a dairy-free alternative for the heavy cream?

You can substitute heavy cream with full-fat coconut milk to make the chowder dairy-free. Keep in mind this will add a subtle coconut flavor to the dish.

Creamy Lobster & Scallop Chowder Delight Recipe

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★★★★★

4.7 from 86 reviews

Experience the rich and comforting flavors of this Creamy Lobster & Scallop Chowder Delight, a luxurious seafood soup that combines tender lobster meat and succulent scallops in a velvety, herb-infused cream base perfect for a cozy meal.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 pound fresh lobster meat, chopped
• 1 pound sea scallops, cleaned and quartered

Vegetables & Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped

Liquids and Seasoning

• 4 cups seafood stock
• 2 cups heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil (for sautéing, approx 2 tablespoons)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and chopped celery, cooking until they become translucent and soft, about 5 minutes.
2. Add Garlic and Thyme: Stir in the minced garlic and thyme, cooking for an additional 1 minute to release their fragrant flavors without browning.
3. Add Potatoes and Stock: Add the diced potatoes to the pot, then pour in the seafood stock. Increase heat to bring to a gentle boil.
4. Simmer Potatoes: Reduce the heat to low and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
5. Add Cream: Slowly stir in the heavy cream, mixing well to combine and create a creamy chowder base.
6. Cook Seafood: Gently fold in the chopped lobster meat and quartered scallops. Cook for 5 minutes, stirring occasionally, until the scallops and lobster are opaque and cooked through.
7. Season and Garnish: Season the chowder with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

• For a thicker chowder, you can mash a few pieces of potato in the pot before adding the cream.
• If seafood stock is unavailable, chicken stock or clam juice can be used as a substitute for a different flavor profile.
• Ensure scallops and lobster are not overcooked to maintain their delicate texture.
• For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind the chowder will be less rich.

Keywords: lobster chowder, scallop chowder, creamy seafood soup, chowder recipe, seafood soup, lobster recipes