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Lobster & Scallop Chowder Bliss

A luxurious, creamy seafood chowder packed with tender lobster chunks and topped with perfectly pan-seared sea scallops.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, New England
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1 lb large dry sea scallops side muscle removed
  • 2 large cold-water lobster tails cooked and chopped
Aromatics & Base
  • 4 tbsp unsalted butter divided
  • 2 slices thick-cut bacon finely diced
  • 1 large yellow onion finely diced
  • 2 ribs celery finely diced
  • 3 cloves garlic minced
  • 0.25 cup dry white wine
  • 3 tbsp all-purpose flour
Liquids & Bulk
  • 3 cups seafood stock or clam juice
  • 1.5 cups heavy cream room temperature
  • 1.5 lbs Yukon Gold potatoes diced into 1/2-inch cubes
  • 0.5 cup sweet corn kernels
Seasonings & Garnish
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
  • 2 tbsp fresh chives and parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large Skillet
  • Whisk
  • Slotted spoon

Method
 

  1. Boil lobster tails for 4-5 minutes until bright red. Plunge in ice bath, remove meat from shells, chop into chunks, and set aside.
  2. In a large pot, cook diced bacon until crispy. Remove bacon bits and leave the rendered fat in the pot.
  3. Add 2 tablespoons of butter to the pot. Sauté onions and celery until softened (5-7 minutes). Add garlic and cook for 1 minute.
  4. Deglaze with white wine and reduce. Sprinkle in flour and stir constantly for 2 minutes to create a roux.
  5. Gradually whisk in seafood stock. Add potatoes, bay leaf, thyme, and paprika. Simmer covered for 15-20 minutes until potatoes are tender.
  6. Remove bay leaf. Reduce heat to low. Stir in room-temperature heavy cream, corn, and lobster chunks. Simmer gently for 5 minutes without boiling. Season with salt and pepper.
  7. Pat scallops dry and season. In a separate skillet, heat remaining 2 tablespoons butter and a splash of olive oil over medium-high heat. Sear scallops for 2 minutes on one side and 1 minute on the other.
  8. Ladle hot chowder into bowls, top with seared scallops, and garnish with fresh herbs and crispy bacon bits.

Notes

Ensure scallops are completely dry before searing to achieve a golden crust. Do not let the soup boil after adding the heavy cream to prevent curdling.