Oh, this Lobster Scallop Chowder! Seriously, it’s one of those dishes that just screams comfort and pure indulgence. I’ve been tweaking this recipe for years, trying to get it just right, and I think I’ve finally nailed it. Imagine a bowl overflowing with the creamiest, richest broth, packed with sweet, tender scallops and chunks of succulent lobster. It’s like a warm hug on a chilly evening, or a fancy treat for a special occasion. Every time I make it, the whole house fills with this incredible aroma, and my family knows something truly special is happening. It’s a labor of love, for sure, but oh-so-worth-it!

Gathering Your Lobster Scallop Chowder Ingredients

Alright, let’s talk about what you’ll need for this amazing Lobster Scallop Chowder. First things first, you want the stars of the show: about a pound of cooked lobster meat, chopped up into nice, bite-sized pieces. And then, a pound of fresh sea scallops – make sure you get the tough little side muscle off them and cut them into about inch-sized chunks. Trust me, the quality of your seafood makes a huge difference here!

Next up, we need that smoky foundation: four slices of thick-cut bacon, diced up really fine. And for our veggies, grab one large yellow onion, two medium celery stalks, and two medium carrots. It’s important to chop these pretty finely so they soften up nicely in the chowder. For the liquid gold, you’ll need four cups of really good fish or seafood stock – don’t skimp here! Then, we’ll add two cups of whole milk and a cup of heavy cream for that luscious, creamy texture. You’ll also need a quarter cup of all-purpose flour to thicken things up, two tablespoons of unsalted butter, and of course, salt and freshly ground black pepper to taste. Oh, and don’t forget a couple of tablespoons of fresh parsley, chopped up nice and fine for a pop of color and freshness at the end!

Equipment for Perfect Lobster Scallop Chowder

To whip up this dreamy chowder, you won’t need anything too fancy. Just a good, sturdy large pot or Dutch oven is your best friend here. You’ll also want a slotted spoon for fishing out that crispy bacon, and a whisk is essential for getting that broth nice and smooth without lumps. Of course, make sure you have your trusty measuring cups and spoons handy!

Step-by-Step Guide to Making Lobster Scallop Chowder

Alright, let’s get cooking! Making this incredible Lobster Scallop Chowder is easier than you think. Just follow these steps, and you’ll have a bowl of pure deliciousness in no time.

Preparing the Bacon Base

First things first, grab your large pot or Dutch oven and toss in that diced bacon. We want to cook it over medium heat until it’s perfectly crisp. Keep an eye on it – nobody likes burnt bacon! Once it’s nice and golden brown, use a slotted spoon to carefully lift it out and set it aside on a paper towel-lined plate. Don’t you dare pour out that glorious bacon fat, though! That’s flavor gold we’ll be using next.

Sautéing the Mirepoix

Now, with that lovely bacon fat still shimmering in the pot, toss in your chopped onion, celery, and carrots. Give them a good stir and let them cook down until they’re nice and tender, which usually takes about 5 to 7 minutes. You want them soft but not mushy, just releasing all their sweet veggie goodness into that bacon fat.

Thickening the Chowder Base

Time to build some body! Sprinkle the all-purpose flour right over those softened veggies. Stir it all around constantly for about a minute. This helps cook out that raw flour taste and starts creating our thickening base, called a roux. Then, slowly, and I mean slowly, start whisking in your fish or seafood stock, a little bit at a time. Keep whisking until it’s all smooth and lump-free. Let this mixture come to a gentle simmer, stirring now and then.

Cooking the Seafood

Here come the stars! Gently add your chopped lobster meat and those beautiful sea scallops to the simmering broth. Give it a little stir to make sure everything is submerged. You only need to cook these for about 5 to 7 minutes, tops. You’ll know the scallops are done when they turn opaque and are just firm to the touch. Don’t overcook them, or they can get a bit rubbery!

Finishing the Creamy Chowder

Now for the richness! Pour in the whole milk and the heavy cream. Stir it all together gently. We want to heat this through until it’s nice and warm, but please, please, *do not boil* it. Boiling can make the milk separate, and we definitely don’t want that. Once it’s heated through, give it a taste and season with salt and freshly ground black pepper. Start with a little, you can always add more!

Serving Your Lobster Scallop Chowder

And there you have it! Ladle that gorgeous, creamy Lobster Scallop Chowder into warm bowls. Sprinkle generously with the reserved crispy bacon bits and a little dusting of fresh parsley for that pop of color and freshness. This chowder is best served piping hot, so dig in right away!

Tips for an Exceptional Lobster Scallop Chowder

To make sure your Lobster Scallop Chowder is absolutely perfect, a few little tricks go a long way. First off, don’t be shy with the quality of your stock; a good seafood or fish stock really makes a difference. If you want your chowder a little thicker, just let it simmer gently for a few extra minutes after adding the flour and stock, or even add a tiny bit more flour whisked with a splash of milk before adding it to the pot. And always, always taste and adjust your salt and pepper at the very end – seafood can be tricky with saltiness! Using the freshest lobster and scallops you can find is truly the secret ingredient here; it just makes everything sing.

Ingredient Substitutions and Variations

Now, if you can’t find fresh lobster meat, don’t you worry! Frozen lobster meat works just fine; just make sure to thaw it completely before chopping and adding it to the chowder. Same goes for scallops if you can only find frozen ones. And if seafood stock is hard to come by, a good-quality chicken stock can work in a pinch, though it won’t have quite the same depth. Want to jazz it up? Sometimes I throw in a cup of sweet corn kernels along with the vegetables – it adds a lovely sweetness and texture. A pinch of dried thyme or a bay leaf simmered in the broth also adds a nice subtle flavor twist to this amazing Lobster Scallop Chowder!

Frequently Asked Questions About Lobster Scallop Chowder

Got questions about this glorious Lobster Scallop Chowder? I totally get it! Here are a few things people often ask:

Q: Can I make this Lobster Scallop Chowder ahead of time?

You sure can! It’s actually even better the next day. Just let it cool completely, then store it in an airtight container in the fridge. When you reheat it, do it gently on the stovetop over low heat, stirring often. Don’t let it boil, okay?

Q: What’s the best kind of stock to use?

For the absolute best flavor in this Lobster Scallop Chowder, a good quality fish or seafood stock is king. You can often find it in the soup aisle at your grocery store. If you can’t find that, a good chicken stock is your next best bet, but it won’t have that authentic seafood punch.

Q: How can I make this chowder even richer?

This recipe is already pretty rich with whole milk and heavy cream, but if you want to go all out, you could add an extra splash of heavy cream right at the end before serving. Some folks even like to stir in a tablespoon or two of sour cream or crème fraîche for a little extra tang and creaminess!

Q: Can I freeze this Lobster Scallop Chowder?

Honestly, I don’t recommend freezing it. Dairy-based soups like this can sometimes separate or get a grainy texture when thawed, especially after being frozen and reheated. It’s best enjoyed fresh or within a day or two from the fridge.

Enjoying Your Delicious Lobster Scallop Chowder

This incredible Lobster Scallop Chowder is just begging to be paired with something delicious! It’s absolutely perfect with a side of crusty bread for dipping up every last drop of that creamy broth, or maybe some crunchy oyster crackers. A simple, light green salad also makes a lovely accompaniment. This chowder is fantastic for a cozy dinner party, a special holiday meal, or just when you want to treat yourself to something truly decadent!

Nutritional Information for Lobster Scallop Chowder

Just a heads-up, the nutritional info for this amazing Lobster Scallop Chowder is an estimate, okay? Because everyone’s ingredients can be a little different! But generally, one serving (about 1.5 cups) comes in around 550 calories. You’re looking at roughly 35g of fat, with about 20g of that being saturated fat, and a fantastic 35g of protein. It’s got about 25g of carbohydrates and around 700mg of sodium. Enjoy it knowing it’s packed with deliciousness!

Amazing Lobster Scallop Chowder in 1 Hour

Author: jekof.com
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Seafood

Print Recipe

Description

A rich and creamy chowder featuring tender lobster and sweet scallops.

Ingredients

Scale

1 pound lobster meat, cooked and chopped
1 pound sea scallops, cut into bite-sized pieces
4 slices bacon, diced
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
4 cups fish or seafood stock
2 cups milk
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons butter
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, celery, and carrots to the pot. Cook until softened, about 5-7 minutes.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the fish or seafood stock until smooth. Bring to a simmer, stirring occasionally.
Add the chopped lobster meat and scallops to the pot. Cook for 5-7 minutes, or until the scallops are opaque and cooked through.
Stir in the milk and heavy cream. Heat gently, but do not boil.
Season with salt and pepper to taste.
Ladle the chowder into bowls. Garnish with reserved crisp bacon and fresh parsley.

Notes

For a thicker chowder, you can add a little more flour or cook it a bit longer.
If you don’t have fresh lobster, you can use frozen lobster meat. Thaw it completely before using.
Adjust the seasoning to your preference.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550
Sugar: 8g
Sodium: 700mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 200mg

Keywords: Lobster Scallop Chowder, seafood soup, creamy chowder, rich soup, lobster recipe, scallop recipe