There’s nothing quite like the taste of the ocean simmering away in your kitchen. My inspiration for this lobster scallop chowder came from a seaside trip to Maine where I had my first bite of an authentic lobster chowder recipe that left a mark on my heart, and my palate. The deep, rich seafood broth, the velvety cream, and that unmistakable sweetness from lobster and scallops made every spoonful unforgettable.
Back home, I was determined to recreate that magic, infusing it with my own style, a bit of white fish for depth, carrots and celery for freshness, and a subtle peppery bite. It’s not just a recipe; it’s a warm memory in a bowl. Whether you’re a fan of clam chowder with canned clams or the bold edge of a Manhattan clam chowder recipe, this creamy seafood chowder will quickly become your new go-to.
Table of Contents
Why You’ll Love This Lobster Scallop Chowder
- Creamy, luxurious texture without being heavy
- Packed with high-quality seafood like lobster, scallops, and white fish
- Ready in under an hour, perfect for weeknights or holidays
- Easy to tweak, add shrimp, crawfish, or clams
- A comforting show-stopper that feels like fine dining at home
Unlike many crab chowder recipes that can feel too dense or overly spiced, this chowder strikes a beautiful balance between lightness and richness. It’s ideal for both impressing guests and indulging solo on a cold evening.
Ingredients for the Best Lobster Scallop Chowder
For the base
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (for sweetness and depth)
- 1 cup chopped celery (adds aromatic balance)
- 1 cup chopped carrots (natural sweetness and color)
- 2 cloves garlic, minced
For the broth
- 4 cups seafood or fish broth (preferably homemade or low-sodium)
- 2 cups whole milk (adds body without heaviness)
- 1 cup heavy cream (for that classic chowder texture)
For the seafood
- 1 pound boneless white fish fillets, cut into 1-inch pieces
- 1 pound sea scallops, muscle removed
- 1 pound cooked lobster meat, chopped
Seasoning and garnish
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Optional: Mix 2 tablespoons cornstarch with 2 tablespoons cold water for a thicker texture before adding the cream.
How to Make Lobster Scallop Chowder
Step 1: Build the flavor foundation
In a large Dutch oven, heat the olive oil over medium heat. Add onions, celery, and carrots. Sauté for about 8–10 minutes, stirring occasionally, until vegetables are soft and slightly caramelized. This step is crucial, it builds the chowder’s flavor base.
Step 2: Add garlic and broth
Stir in the garlic and cook for just one minute, being careful not to burn it. Pour in the seafood broth and milk. Stir gently and bring to a gentle simmer. This sets the stage for slow, flavorful seafood cooking.
Step 3: Cook the seafood
Add the white fish and scallops. Let them cook at a simmer for 5–7 minutes. You’ll know the fish is done when it flakes easily and the scallops are firm and opaque. Avoid boiling, it toughens the seafood.
Step 4: Add richness and lobster
Lower the heat to just below simmering. Stir in the heavy cream and lobster meat. Let everything warm gently for 2–3 more minutes. This slow finish keeps the texture velvety without overcooking the seafood.
Step 5: Season and serve
Season with salt and pepper to taste. Ladle into bowls and top with fresh parsley. Serve immediately while it’s warm and comforting.
Serving and Storage Tips
How to Serve Lobster Scallop Chowder
Serve hot in deep bowls with warm sourdough or crusty baguette slices on the side. A light sprinkle of extra parsley or a few drops of lemon juice will brighten it up just before serving. Want to go fancy? Add a drizzle of truffle oil for a restaurant-style touch. If you’re into high-protein comfort meals, try serving it before a high-protein egg salad with cottage cheese for a balanced surf-and-turf pairing.
If you love classic clam chowder recipe New England style, try serving this chowder in a bread bowl, it’s hearty enough to stand up to it.
How to Store and Reheat
Allow leftovers to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently over low heat on the stovetop. Avoid boiling again, it can cause the dairy to separate and seafood to toughen. If the chowder thickens too much, stir in a splash of broth or milk.
For a twist, freeze the chowder base (without seafood) for up to 2 months, then add freshly cooked seafood when reheating.
Helpful Notes and Variations
Make It Your Own
- Want more variety? Add shrimp, crawfish tails, or even clams for a mixed seafood chowder.
- If you like spice, a dash of cayenne or Old Bay seasoning can punch things up.
- Substitute half-and-half for the cream if you want something lighter.
Fans of lobster bisque soup will love the addition of a splash of sherry or white wine during the broth stage. It adds complexity without overpowering the seafood.
Dietary Adjustments
- Gluten-free: This recipe is naturally gluten-free as long as your broth is certified gluten-free.
- Dairy-free: Use coconut milk and dairy-free cream substitutes, but note the flavor will be different.
- Low-sodium: Choose low-sodium broth and adjust salt at the end.
Inspired by the elegance of a traditional crawfish bisque recipe, this chowder balances indulgence and simplicity in every spoonful.
Frequently Asked Questions (FAQ)
Can I use frozen seafood?
Yes, frozen seafood works well. Just thaw it completely and pat it dry before adding to the chowder to prevent excess water.
Can I make this in a slow cooker?
You can adapt it into a clam chowder recipe crock pot style. Sauté the veggies first, then combine everything (except cream and lobster) in the slow cooker for 3 hours on high. Add cream and lobster in the last 20 minutes.
Is this recipe freezer-friendly?
Yes, but freeze the chowder before adding the seafood and cream. Add those fresh when reheating for best results. Cooked seafood can become rubbery when frozen and reheated.
What if I don’t have lobster?
You can substitute more scallops, shrimp, or even crab. It won’t be the same as a true lobster chowder recipe, but it will still be delicious.
Conclusion
If you’re looking for a show-stopping dish that captures the essence of the sea, this lobster scallop chowder is everything you need. It’s creamy, full of fresh flavor, and simple enough for a weeknight, yet fancy enough to impress at your next gathering. Whether you’re partial to a rich clam chowder recipe New England style or like the kick of a Manhattan clam chowder recipe, this dish fits beautifully into your seafood-loving rotation.
Tried this recipe? Leave a comment below and give it a star rating! I’d love to hear how it turned out. Did you swap in crawfish, or maybe add your favorite twist? Share your version with me! For another rich and deeply satisfying dinner, our short rib ragu with parmesan mashed potatoes is another cozy classic worth trying next.
Lobster Scallop Chowder
Equipment
- Dutch oven
- cutting board
- chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups seafood or fish broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 lb boneless white fish fillets, cut into 1-inch pieces
- 1 lb sea scallops, muscle removed
- 1 lb cooked lobster meat, chopped
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp cornstarch (optional, mixed with 2 tbsp cold water)
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add chopped onion, celery, and carrots. Sauté for 8–10 minutes until soft and slightly caramelized.
- Add minced garlic and cook for 1 minute. Stir in seafood broth and whole milk. Bring to a gentle simmer.
- Add white fish and scallops. Simmer for 5–7 minutes until fish flakes and scallops are opaque.
- Lower heat and stir in heavy cream and chopped lobster meat. Warm gently for 2–3 minutes without boiling.
- Season with salt and black pepper. Garnish with fresh parsley and serve hot.