Seafood chowder can go wrong fast. The scallops turn rubbery, the lobster dries out, or the broth stays thin no matter how long it cooks. This Sea Creamy Lobster & Scallop Chowder Bliss recipe avoids those problems by cooking each part at the right time. The seafood gets only the heat it needs, while flour, potatoes, stock, and cream build a thick broth around it.
By the end, you will have a warm pot of chowder with golden scallops, tender lobster, soft potatoes, and a smooth cream base. You do not need fresh lobster from a seafood counter. Frozen lobster meat and frozen sea scallops work well when they are thawed and dried the right way.
Plan on about 55 minutes from start to finish. Most of that time is spent chopping, stirring, and waiting for the potatoes to soften. Use a heavy soup pot if you have one, but a deep saucepan also works. Read through the steps before turning on the stove because the scallops cook fast once they hit the pan.
What You Need
Ingredients
- 12 ounces cooked lobster meat, frozen or fresh
- 1 pound large sea scallops
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion
- 2 celery stalks
- 2 garlic cloves
- 1 pound Yukon Gold potatoes
- ¼ cup all-purpose flour
- 4 cups seafood stock
- 1½ cups heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon seafood seasoning
- ½ teaspoon fine salt, plus more as needed
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives or parsley
- Lemon wedges for serving
Tools
- Large heavy soup pot or Dutch oven
- Large skillet
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Whisk
- Wooden spoon
- Paper towels or a clean kitchen towel
- Two shallow bowls or plates
- Instant-read thermometer, optional
At a Glance
- Thaw the lobster and scallops safely.
- Pat the seafood completely dry.
- Chop the vegetables into even pieces.
- Cut the lobster meat into bite-size chunks.
- Sear the scallops until golden.
- Soften the onion and celery in butter.
- Cook the flour to form a smooth base.
- Whisk in the seafood stock gradually.
- Simmer the potatoes until tender.
- Stir in the cream without boiling.
- Fold in the lobster and scallops.
- Season the Sea Creamy Lobster & Scallop Chowder Bliss.
- Rest the chowder before serving.
- Garnish and serve while warm.
Thaw the lobster and scallops safely
Place the frozen seafood in the refrigerator for 8 to 12 hours, keeping it sealed in its package or in a covered bowl. For a same-day thaw, place each sealed package in cold water for 20 to 30 minutes and replace the water every 10 minutes. Do not use warm water. It can heat the outside while the center stays frozen, which leads to uneven cooking.
Pat the seafood completely dry
Spread the lobster and scallops on separate plates lined with paper towels. Press fresh towels over the tops for 30 seconds, then replace any towels that feel soaked. Wet scallops steam in the skillet instead of forming a brown crust. Dry lobster also keeps extra water from thinning the chowder. Handle both gently so the scallops stay whole and the lobster does not break into small shreds.
Chop the vegetables into even pieces
Use a sharp knife to prepare four items: cut the onion into ¼-inch pieces; slice the celery into ¼-inch pieces; mince the garlic; and cut the potatoes into ½-inch cubes. Keep the potato pieces close to the same size so they soften at the same rate. Place the garlic in a separate small bowl because it will enter the pot later than the onion and celery.
Cut the lobster meat into bite-size chunks
Large lobster pieces are harder to eat with a spoon and warm less evenly. Cut the meat into ¾-inch chunks, leaving any small claw pieces whole. Check for bits of shell as you work, especially around the joints. Place the cut lobster in a covered bowl and keep it in the refrigerator until the broth is ready.
Sear the scallops until golden
A hot skillet is what gives scallops their browned surface. Heat 2 tablespoons butter over medium-high heat until it foams, then arrange the scallops in one layer with space between them. Cook the first side for 2 minutes without moving them. Turn each scallop once and cook for 1 to 2 minutes more. Transfer them to a clean plate when the centers are still slightly soft; they will finish warming in the chowder.
Soften the onion and celery in butter
If dark bits remain in the skillet, wipe them out before building the chowder base. Melt the remaining 2 tablespoons butter in the soup pot over medium heat. Add the onion and celery, then cook for 5 to 6 minutes, stirring from time to time, until the pieces look glossy and bend without browning. Add the garlic during the final 30 seconds so it releases its flavor without burning.
Cook the flour to form a smooth base
Sprinkle ¼ cup flour over the softened onion and celery. Stir with a wooden spoon for 2 minutes, scraping across the bottom so no dry pockets remain. The mixture should look thick and paste-like, with a light golden tint. This brief cooking time removes the raw flour taste and helps the chowder thicken without turning lumpy.
Whisk in the seafood stock gradually
Pour in about ½ cup seafood stock while whisking until the flour mixture loosens. Add the remaining stock in three portions, whisking each one smooth before adding more. Keep the pot over medium heat and scrape around the edges where flour can hide. Stop whisking when the broth looks even and no pale lumps remain, about 3 minutes.
Simmer the potatoes until tender
The broth should bubble gently, not boil hard. Add the ½-inch potato cubes, 1 teaspoon dried thyme, ½ teaspoon seafood seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Lower the heat to medium-low and simmer uncovered for 12 to 15 minutes. Test one potato with a fork; it should pierce easily but still hold its shape. Stir every few minutes so the thickening broth does not stick to the pot.
Stir in the cream without boiling
When the potatoes are tender, lower the heat and pour in 1½ cups heavy cream. Stir slowly for 2 to 3 minutes until the broth is hot and evenly pale. Keep the chowder below a boil; strong bubbling can make the cream separate and may cause the potatoes to break apart. Look for light steam and a few small bubbles around the edge of the pot.
Fold in the lobster and scallops
The seafood needs only enough time to heat through. Add the lobster chunks and seared scallops, then fold them into the broth with a wooden spoon. Keep the heat on low for 2 to 3 minutes. Avoid rapid stirring, which can break the scallops and shred the lobster. Remove the pot from the heat when the seafood feels hot and the scallop centers are opaque.
Season the Sea Creamy Lobster & Scallop Chowder Bliss
Taste one spoonful after it cools for a few seconds. Add more salt in ⅛-teaspoon amounts, tasting after each addition, because seafood stock and seasoning blends can already contain plenty of salt. Add black pepper a pinch at a time if the broth tastes flat. A squeeze of lemon can brighten a heavy chowder, but keep it light so the cream and seafood remain the main flavors.
Rest the chowder before serving
Five quiet minutes will improve the texture. Cover the pot and let the chowder stand off the heat for 5 minutes. The broth will thicken slightly as it cools, while the lobster and scallops finish warming without turning tough. If the chowder becomes thicker than you like, stir in warm seafood stock or cream 1 tablespoon at a time until it reaches the texture you want.
Garnish and serve while warm
Ladle the chowder into warm bowls, dividing the lobster, scallops, and potatoes evenly. Sprinkle each serving with chopped chives or parsley and add a small squeeze of lemon. Serve with oyster crackers, toasted sourdough, or a plain dinner roll for dipping. Keep any chowder left in the pot over very low heat for no more than 20 minutes, and do not let it boil.
Troubleshooting the Chowder
| If This Happens | Try This |
|---|---|
| The chowder is too thin | Let it rest off the heat for 5 minutes. If it is still thin, mash two or three potato cubes against the side of the pot and stir them into the broth. |
| The chowder is too thick | Stir in warm seafood stock or cream 1 tablespoon at a time until the broth loosens. Keep the heat low. |
| The flour formed lumps | Press small lumps against the side of the pot with a wooden spoon. For larger lumps, whisk the broth firmly before adding the potatoes. |
| The scallops did not brown | Pat them dry again and sear them in a hotter pan with more space between each one. Cook in two batches when needed. |
| The seafood feels tough | Remove the pot from the heat at once. Tough seafood cannot be softened again, but serving it in plenty of broth will keep each bite moist. |
| The cream looks separated | Take the pot off the burner and stir slowly. Add 1 to 2 tablespoons of warm cream. The texture may not become fully smooth, but the chowder will still taste good. |
| The broth tastes flat | Add salt in ⅛-teaspoon amounts. A small squeeze of lemon or a pinch of black pepper can also brighten the flavor. |
Frequently Asked Questions
Can I use frozen lobster and scallops?
Yes. Thaw them in the refrigerator for 8 to 12 hours or in sealed packages under cold water for 20 to 30 minutes. Dry them well before cooking.
Can I replace the seafood stock?
Use low-sodium chicken stock if seafood stock is not available. The chowder will taste milder, so check the seasoning before serving.
Can I use milk instead of heavy cream?
Whole milk works, but the broth will be thinner and more likely to separate. Half-and-half gives a closer result. Keep either option below a boil.
Can I make the chowder ahead?
Prepare the broth and potatoes up to 1 day ahead, but leave out the cream and seafood. Reheat the base gently, add the cream, then fold in freshly cooked scallops and lobster.
How should I store leftovers?
Cool the chowder and place it in a covered container within 2 hours. Refrigerate it for up to 2 days. Reheat over low heat and avoid boiling.
Can I freeze this chowder?
Freezing is not recommended. Cream can separate, potatoes may turn grainy, and reheated seafood often becomes tough.
Quick Reference Card
Creamy lobster and scallop chowder at a glance
What You Need
- 12 ounces cooked lobster meat
- 1 pound large sea scallops
- 4 tablespoons unsalted butter
- 1 onion and 2 celery stalks
- 2 garlic cloves
- 1 pound Yukon Gold potatoes
- ¼ cup all-purpose flour
- 4 cups seafood stock
- 1½ cups heavy cream
- Thyme, seafood seasoning, salt, and pepper
- Chives or parsley and lemon wedges
Steps
- Thaw the seafood under safe, cold conditions.
- Dry the lobster and scallops well.
- Chop the onion, celery, garlic, and potatoes.
- Cut the lobster into ¾-inch chunks.
- Sear the scallops for 3 to 4 minutes total.
- Soften the onion and celery for 5 to 6 minutes.
- Cook the flour for 2 minutes.
- Whisk in the stock in small portions.
- Simmer the potatoes for 12 to 15 minutes.
- Stir in the cream without boiling.
- Warm the seafood in the broth for 2 to 3 minutes.
- Taste and adjust the seasoning.
- Rest the chowder for 5 minutes.
- Garnish and serve warm.
Enjoy Creamy Lobster & Scallop Chowder
You have now made a full pot of Sea Creamy Lobster & Scallop Chowder Bliss with tender seafood, soft potatoes, and a rich broth.
Serve it with warm bread, a crisp green salad, or oyster crackers for a cozy meal.
Save this recipe to your favorite Pinterest board so the ingredient list and steps are ready for your next seafood dinner.
Sea Creamy Lobster & Scallop Chowder Bliss
Ingredients
Equipment
Method
- Place frozen lobster and scallops in the refrigerator for 8 to 12 hours. Keep them sealed or place them in covered bowls.For faster thawing, submerge each sealed package in cold water for 20 to 30 minutes. Replace the water every 10 minutes. Do not use warm water because it can heat the outside of the seafood while the center remains frozen
- Place the lobster and scallops on separate plates lined with paper towels. Press fresh paper towels over the seafood for at least 30 seconds.Replace the towels if they become soaked. Removing excess water helps the scallops brown and prevents the lobster from thinning the chowder.
- Cut the onion and celery into even ¼-inch pieces. Mince the garlic and keep it separate from the other vegetables.Cut the potatoes into ½-inch cubes. Keep the pieces close to the same size so they finish cooking at the same time.
- Cut the lobster meat into ¾-inch chunks. Leave small claw pieces whole.Run your fingers gently over the meat to check for small shell fragments. Place the lobster in a covered bowl and refrigerate it until needed.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Wait until the butter is hot and foamy.Arrange the scallops in one layer, leaving space between them. Cook without moving them for 2 minutes.Turn each scallop once. Cook the second side for 1 to 2 minutes. Transfer the scallops to a clean plate while their centers are still slightly soft.Cook the scallops in two batches if they do not fit without touching. Crowded scallops release steam and remain pale instead of forming a golden crust.
- Melt the remaining 2 tablespoons butter in a large soup pot over medium heat.Add the onion and celery. Cook for 5 to 6 minutes, stirring from time to time, until the vegetables look glossy and feel tender. Do not let them brown.Add the minced garlic and cook for 30 seconds.
- Sprinkle ¼ cup flour over the vegetables. Stir continuously for 2 minutes, scraping across the bottom of the pot.The mixture should look thick and lightly golden, with no dry flour remaining. Cooking the flour removes its raw taste and helps it thicken the stock smoothly.
- Pour about ½ cup seafood stock into the pot while whisking.When the mixture becomes smooth, add the remaining stock in three portions. Whisk each portion into the flour mixture before adding more.Continue whisking for about 3 minutes, scraping around the edges of the pot until no pale flour lumps remain.
- Add the potatoes, dried thyme, seafood seasoning, salt, and black pepper.Reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring every few minutes so the thickening broth does not stick to the bottom.Test a potato cube with a fork. The fork should slide in easily, but the potato should still hold its shape.
- Reduce the heat to low. Pour in 1½ cups heavy cream and stir slowly.Warm the chowder for 2 to 3 minutes. Look for light steam and a few small bubbles around the edge of the pot.Do not let the chowder boil after adding the cream. A hard boil can cause the broth to separate.
- Place the lobster chunks and seared scallops in the chowder.Fold them into the broth gently with a wooden spoon. Warm over low heat for 2 to 3 minutes.Remove the pot from the heat when the lobster is hot and the centers of the scallops are opaque. Avoid rapid stirring because it can break the scallops and shred the lobster.
- Let one spoonful cool for a few seconds, then taste it.Add more salt in ⅛-teaspoon amounts, tasting after each addition. Seafood stock and seasoning blends can contain different amounts of salt.Add black pepper a pinch at a time. Use a small squeeze of lemon if the chowder tastes too heavy, but do not add so much that it hides the seafood flavor.
- Cover the pot and let the chowder rest off the heat for 5 minutes.The broth will thicken slightly during this time, while the lobster and scallops finish warming without becoming tough.If the chowder becomes too thick, stir in warm seafood stock or cream 1 tablespoon at a time.
- Ladle the chowder into warm bowls. Divide the lobster, scallops, and potatoes evenly among the servings.Sprinkle each bowl with chopped chives or parsley. Serve with lemon wedges, oyster crackers, toasted sourdough, or warm dinner rolls.
Notes
- Choose dry-packed sea scallops when available. Scallops treated with added liquid release more water and do not brown as well.
- Use a large skillet and leave space between the scallops. Sear them in two batches if needed.
- Keep the chowder below a boil after adding the cream and seafood.
- Cut the potatoes into even pieces so they soften at the same rate.
- Add salt near the end with care. Seafood stock and seafood seasoning may already contain salt.
- If the finished chowder is too thin, mash two or three cooked potato cubes against the side of the pot and stir them into the broth.
- If the chowder is too thick, add warm stock or cream 1 tablespoon at a time.
- Whole milk can replace the cream, but the broth will be much thinner and more likely to separate. Half-and-half gives a closer result.
