Lobster Scallop Chowder 🦞🥣
Introduction
This Lobster Scallop Chowder is a true celebration of coastal flavors—rich, buttery, and brimming with tender lobster, succulent scallops, and creamy potatoes. Each spoonful offers a luxurious balance of seafood sweetness, aromatic vegetables, and a velvety, slightly spiced cream base. Perfect for a chilly evening, a dinner party, or any time you want a taste of the sea at home, this chowder is both comforting and elegant, pairing beautifully with crusty bread and a squeeze of fresh lemon.
Ingredients
For the Chowder
- 2 tablespoons unsalted butter (30 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely diced (120 g)
- 2 stalks celery, diced (100 g)
- 2 medium carrots, diced (120 g)
- 3 cloves garlic, minced (9 g)
- 2 medium Yukon gold potatoes, peeled & cubed (300 g)
- 4 cups seafood stock or fish stock (960 ml)
- 1 cup heavy cream (240 ml)
- 1 cup whole milk (240 ml)
- ½ cup dry white wine (120 ml) (optional)
- 200 g lobster meat, chopped (7 oz)
- 200 g sea scallops, halved if large (7 oz)
- 1 teaspoon Old Bay seasoning (or paprika + celery salt) (2 g)
- ½ teaspoon cayenne pepper (optional, 1 g)
- Salt & freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (8 g)
- Lemon wedges, for serving
Directions
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