Lobster & Scallop Seafood Chowder is the kind of luxurious comfort food that warms you from the inside out. Thick, creamy, and deeply flavorful, this chowder combines tender chunks of lobster, buttery scallops, hearty potatoes, and aromatic vegetables in a rich broth that tastes like it simmered all day—when in reality, it comes together surprisingly easily. Every spoonful is loaded with fresh seafood, making it a restaurant-quality meal you can prepare right at home.
This dish is a perfect blend of elegance and comfort. Lobster brings sweetness and depth, while scallops add a delicate silkiness that complements the creamy base. With aromatics like celery, onion, garlic, and herbs, the chowder develops layers of flavor that make it unforgettable. Whether you serve it during the holidays, on a cool winter night, or anytime you’re craving something warm and hearty, this chowder delivers richness without feeling heavy.
It’s also customizable—add shrimp, crab, corn, or smoky spices to make it your own. From the smell that fills your kitchen to the thick, velvety texture of the broth, this chowder is a recipe you’ll want to make again and again. Let’s break down the ingredients, the preparation steps, tips for perfect results, and everything else needed to create the best Lobster & Scallop Seafood Chowder.
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The Seafood Dish That Was Actually Invented At Red Lobster
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Table of Contents
Introduction
Ingredients:
Seafood
Vegetables & Aromatics
Chowder Base
For Finishing
Preparation:
Step 1: Prepare the Seafood
Step 2: Sauté the Aromatics
Step 3: Add Flour to Create the Roux
Step 4: Add Stock and Potatoes
Step 5: Add Cream and Milk
Step 6: Add the Scallops and Shrimp
Step 7: Add the Lobster
Step 8: Taste and Finish
Variation:
1. Lobster Bacon Chowder
2. Spicy Seafood Chowder
3. Corn & Potato Lobster Chowder
4. Tomato-Based Seafood Chowder
5. Dairy-Free Seafood Chowder
COOKING Note:
Serving Suggestions:
Tips:
FAQs
1. Can I use canned lobster or frozen scallops?
2. Can I substitute the heavy cream?
3. Why did my chowder separate?
4. Can I add other seafood?
5. Can I make the chowder ahead of time?
Conclusion
Ingredients:
Seafood
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1 lb cooked lobster meat, chopped
1 lb sea scallops (cut smaller if large)
½ lb shrimp (optional, peeled and deveined)
Vegetables & Aromatics
2 cups diced potatoes (Yukon Gold or russet)
1 cup diced onions
1 cup diced celery
1 cup diced carrots
3 cloves garlic, minced
1 cup corn kernels (fresh or frozen, optional)
Chowder Base
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups seafood stock (or chicken broth)
2 cups heavy cream
1 cup whole milk
1 bay leaf
1 teaspoon Old Bay seasoning
1 teaspoon dried thyme
Salt & pepper to taste
For Finishing
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2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Crushed red pepper (optional)
Preparation:
Step 1: Prepare the Seafood
If using raw scallops and shrimp, pat dry with paper towels. Cut large scallops in half for even cooking. Chop the cooked lobster into bite-size pieces. Keep the seafood chilled until needed. This prevents overcooking and keeps the texture firm, not rubbery.
Step 2: Sauté the Aromatics
In a large heavy pot or Dutch oven, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook for 5–7 minutes, stirring often, until softened and fragrant. This creates the foundational flavor that gives the chowder its depth.
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Step 3: Add Flour to Create the Roux
Sprinkle flour over the vegetables and stir well, cooking the mixture for 2 minutes. The flour coats the vegetables and creates a roux—the thickening base for the chowder—without leaving a raw flour taste.
Step 4: Add Stock and Potatoes
Slowly pour in the seafood stock while whisking constantly. Add potatoes, bay leaf, thyme, Old Bay, salt, and pepper. Bring the mixture to a gentle simmer. Cook for 15–20 minutes or until the potatoes are fork-tender. This step builds the chowder’s hearty texture.
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Step 5: Add Cream and Milk
Reduce heat to low and stir in the heavy cream and whole milk. Simmer gently—do not boil—so the dairy doesn’t curdle. At this point, the chowder should be smooth, creamy, and richly flavored.
Step 6: Add the Scallops and Shrimp
Add scallops (and shrimp if using) to the pot. Cook for 3–5 minutes, just until the scallops turn opaque and the shrimp turn pink. Avoid overcooking, which makes seafood tough.
Step 7: Add the Lobster
Stir in the cooked lobster meat and corn. Warm through for 2–3 minutes. Lobster is already cooked, so it needs only gentle heating.
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Step 8: Taste and Finish
Remove the bay leaf. Stir in lemon juice and fresh parsley for brightness. Adjust seasoning with salt, pepper, or more Old Bay.
Variation:
1. Lobster Bacon Chowder
Add cooked, crumbled bacon for smoky richness.
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2. Spicy Seafood Chowder
Stir in cayenne pepper, crushed red pepper, or chipotle powder.
3. Corn & Potato Lobster Chowder
Add extra corn and potatoes for a thicker, more traditional chowder.
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4. Tomato-Based Seafood Chowder
Replace 1 cup stock with tomato purée for a red-style chowder.
5. Dairy-Free Seafood Chowder
Use coconut milk for creaminess and reduce butter, making the recipe lighter.
COOKING Note:
Seafood cooks quickly. Add it only at the end of the recipe and simmer gently. Overcooked scallops or shrimp turn rubbery, while lobster can become chewy. The moment they turn opaque or pink, they’re ready.
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Serving Suggestions:
Serve with warm crusty bread, sourdough, or oyster crackers.
Garnish with extra parsley or a sprinkle of Old Bay.
Add lemon wedges on the side for a fresh squeeze.
Pair with a green salad for a balanced meal.
Serve in bread bowls for a restaurant-style presentation.
Tips:
Yukon Gold potatoes hold shape best in chowder.
Use real seafood stock for the deepest flavor.
For extra richness, stir in an additional tablespoon of butter before serving.
Let the chowder rest 10 minutes before serving to thicken naturally.
Reheat on low; boiling will damage the delicate seafood.
Prep Time:
20 minutes
Cooking Time:
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30–35 minutes
Total Time:
50–55 minutes
Nutritional Information (Approx. per serving):
Calories: 480
Protein: 24g
Sodium: 680mg
FAQs
1. Can I use canned lobster or frozen scallops?
Yes, both work. Thaw well and pat dry before using.
2. Can I substitute the heavy cream?
You can use half-and-half, but the chowder will be thinner.
3. Why did my chowder separate?
It boiled too hard after adding dairy. Keep heat low.
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4. Can I add other seafood?
Absolutely—crab, clams, haddock, mussels, and shrimp all work beautifully.
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5. Can I make the chowder ahead of time?
Yes, prepare the base ahead and add seafood when reheating.
Conclusion
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Lobster & Scallop Seafood Chowder is a dish that brings warmth, elegance, and rich seafood flavor together in one comforting bowl. With tender lobster, buttery scallops, hearty vegetables, and a velvety broth, this chowder tastes like something served at a coastal restaurant, yet it’s simple enough to make at home. Whether you’re preparing it for a family dinner, a holiday celebration, or a cozy night in, this chowder delivers comforting richness and unforgettable flavor every time. One spoonful and it’s easy to see why this recipe becomes a favorite in every kitchen.
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