Craving a warm, creamy seafood soup? This Lobster Scallop Chowder Recipe is perfect! It’s rich, delicious, and surprisingly simple.
The combination of sweet lobster and tender scallops creates magic. This Lobster Scallop Chowder tastes like restaurant quality.
But you can make it easily at home. Learning how to make Lobster Scallop Chowder doesn’t require chef skills.
Anyone can do it with basic cooking knowledge. The ingredients for Lobster Scallop Chowder are straightforward.
You probably have most items already. This chowder works great for family dinners. It’s also impressive enough for special occasions. Get ready to enjoy pure comfort food!
When I First Introduced to Lobster Scallop Chowder
I discovered this amazing soup years ago. A friend served it at a dinner party. One taste and I was completely hooked!
The creamy, savory broth was incredible. The chunks of lobster melted in my mouth. Those perfectly cooked scallops added wonderful texture.
I begged for the recipe immediately. Since then, I’ve made it countless times. Every time, it brings back happy memories. Now I’m sharing it with you today!
Equipment List
- Large Heavy pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients You Need for Lobster Scallop Chowder
- Gather 1 pound of lobster meat, cooked.
- You need 1 pound of sea scallops.
- Get 4 strips of thick bacon.
- Chop 1 large yellow onion.
- Dice 2 celery stalks into small pieces.
- Peel and cube 3 medium potatoes.
- Use 3 cups of seafood or chicken stock.
- Add 1 cup of heavy cream.
- Pour in 1 cup of milk.
- You need 3 tablespoons of butter.
- Include 3 tablespoons of flour.
- Season with salt and pepper.
- Fresh thyme sprigs add great flavor.
Step-by-Step Guide
- Chop bacon into small, bite-sized pieces.
- Cook it in your pot over medium heat.
- Let it turn crispy and golden brown.
- Remove bacon and set aside for later.
- Leave about 2 tablespoons of fat inside.
- Add butter to the bacon fat now.
- Throw in your chopped onions and celery.
- Stir and cook for about 5 minutes.
- They should become soft and smell wonderful.
- Sprinkle flour over your cooked vegetables evenly.
- Stir well for about 2 minutes constantly.
- Pour in the stock slowly while stirring.
- This prevents any lumps from forming badly.
- Add your cubed potatoes to the mixture.
- Bring everything to a light boil carefully.
- Lower the heat to medium-low immediately.
- Cover and let simmer for 15 minutes.
- Potatoes should become nice and fork-tender.
- Stir once or twice during cooking time.
- Pour in the cream and milk slowly.
- Stir gently to mix everything together nicely.
- Add your thyme sprigs for extra flavor.
- Season with salt and pepper to taste.
- Heat through but don’t let it boil.
- Pat scallops dry with paper towels first.
- Cut large scallops in half if needed.
- Add them to the hot chowder gently.
- Cook for only 3 to 4 minutes.
- Add lobster meat at the very end.
- Heat for just 2 minutes more total.
- Don’t overcook or seafood gets rubbery!
Tips to Make the Best Lobster Scallop Chowder
- Always use the freshest seafood you can find.
- Fresh beats frozen for the best flavor.
- Don’t let the chowder boil after adding cream.
- High heat can make it separate and curdle.
- Dry your scallops well before adding them.
- Wet scallops make the chowder too watery.
- Add seafood at the end to keep tender.
- Overcooked seafood becomes tough and chewy.
- Let the chowder rest 5 minutes before serving.
- This helps all the flavors blend perfectly.
- Top with that crispy bacon for crunch.
- Add fresh herbs for a beautiful presentation.
FAQs about Lobster Scallop Chowder
Q: Can I use frozen lobster and scallops here?
A: Yes, frozen seafood works just fine here. Thaw completely and pat dry before using.
Q: How should I store leftover chowder properly?
A: Refrigerate in an airtight container immediately. Use within 2 to 3 days maximum.
Q: Can I make this dairy-free or lighter?
A: Try coconut cream as a dairy substitute. It gives a slightly different but good flavor.
Q: What sides go well with this chowder?
A: Crusty bread or oyster crackers work perfectly. A simple green salad completes the meal.
Q: Can I add other seafood to this?
A: Absolutely! Shrimp or crab meat work wonderfully. Just don’t overcook any of the seafood.
Final Thoughts
This Lobster Scallop Chowder Recipe is pure comfort. It’s creamy, hearty, and packed with flavor. The sweet seafood shines in every spoonful.
You’ll impress everyone who tries it guaranteed! Now you know how to make Lobster Scallop Chowder easily.
The steps are simple and straightforward always. Don’t be intimidated by fancy ingredients here.
This recipe is beginner-friendly and foolproof completely. Serve it hot with your favorite bread. Enjoy this restaurant-worthy meal at home tonight!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Lobster Scallop Chowder Recipe
Equipment
- Large Heavy pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- Gather 1 pound of lobster meat cooked.
- You need 1 pound of sea scallops.
- Get 4 strips of thick bacon.
- Chop 1 large yellow onion.
- Dice 2 celery stalks into small pieces.
- Peel and cube 3 medium potatoes.
- Use 3 cups of seafood or chicken stock.
- Add 1 cup of heavy cream.
- Pour in 1 cup of milk.
- You need 3 tablespoons of butter.
- Include 3 tablespoons of flour.
- Season with salt and pepper.
- Fresh thyme sprigs add great flavor.
Instructions
- Chop bacon into small, bite-sized pieces.
- Cook it in your pot over medium heat.
- Let it turn crispy and golden brown.
- Remove bacon and set aside for later.
- Leave about 2 tablespoons of fat inside.
- Add butter to the bacon fat now.
- Throw in your chopped onions and celery.
- Stir and cook for about 5 minutes.
- They should become soft and smell wonderful.
- Sprinkle flour over your cooked vegetables evenly.
- Stir well for about 2 minutes constantly.
- Pour in the stock slowly while stirring.
- This prevents any lumps from forming badly.
- Add your cubed potatoes to the mixture.
- Bring everything to a light boil carefully.
- Lower the heat to medium-low immediately.
- Cover and let simmer for 15 minutes.
- Potatoes should become nice and fork-tender.
- Stir once or twice during cooking time.
- Pour in the cream and milk slowly.
- Stir gently to mix everything together nicely.
- Add your thyme sprigs for extra flavor.
- Season with salt and pepper to taste.
- Heat through but don’t let it boil.
- Pat scallops dry with paper towels first.
- Cut large scallops in half if needed.
- Add them to the hot chowder gently.
- Cook for only 3 to 4 minutes.
- Add lobster meat at the very end.
- Heat for just 2 minutes more total.
- Don’t overcook or seafood gets rubbery!
Notes
- Always use the freshest seafood you can find.
- Fresh beats frozen for the best flavor.
- Don’t let the chowder boil after adding cream.
- High heat can make it separate and curdle.
- Dry your scallops well before adding them.
- Wet scallops make the chowder too watery.
- Add seafood at the end to keep tender.
- Overcooked seafood becomes tough and chewy.
- Let the chowder rest 5 minutes before serving.
- This helps all the flavors blend perfectly.
- Top with that crispy bacon for crunch.
- Add fresh herbs for a beautiful presentation.
