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Sea Creamy Lobster & Scallop Chowder Bliss

This rich seafood chowder combines tender lobster, golden seared scallops, soft Yukon Gold potatoes, and a smooth cream broth. Cooking the scallops separately and adding the seafood near the end keeps it tender while the potatoes and flour create a thick, spoonable chowder.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course: Main Course, Soup
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 12 ounces (340 grams) cooked lobster meat, fresh or frozen
  • 1 pound (454 grams) large sea scallops
Vegetables
  • 1 medium yellow onion, cut into ¼-inch pieces
  • 2 stalks celery, cut into ¼-inch pieces
  • 2 cloves garlic, minced
  • 1 pound (454 grams) Yukon Gold potatoes, cut into ½-inch cubes
Chowder Base
  • 4 tablespoons (57 grams) unsalted butter, divided
  • ¼ cup (30 grams) all-purpose flour
  • 4 cups (960 milliliters) seafood stock
  • 1½ cups (360 milliliters) heavy cream
Seasonings and Garnish
  • 1 teaspoon dried thyme
  • ½ teaspoon seafood seasoning
  • ½ teaspoon fine salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 1 tablespoon chopped fresh chives or parsley
  • Lemon wedges, for serving

Equipment

  • Large heavy soup pot or Dutch oven
  • Large skillet, preferably 12 inches
  • Sharp chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon
  • Ladle
  • Two shallow bowls or plates
  • Paper towels or clean kitchen towels
  • Instant-read thermometer, optional

Method
 

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.