Lobster Scallop Chowder Recipe serves a rich, creamy bowl with sweet lobster chunks, seared scallops, smoky bacon, and herb-kissed broth. If you love restaurant-level seafood comfort that fits weeknights or date nights, this takes about 45 minutes start to finish. I cooked this after a cold beach day in Maine, and it still hits the spot.
Why You Should Try This Lobster Scallop Chowder Recipe
Lobster Scallop Chowder Recipe packs deep seafood flavor without fussy steps. You sear the scallops for buttery edges, then fold them into a silky chowder with tender potatoes and sweet lobster. The broth tastes rich but balanced, and a squeeze of lemon keeps it bright.
You can scale it for family dinner or an at-home special occasion. The method protects the seafood so it stays tender, not rubbery. Pantry shortcuts keep the process simple when time runs short.
Ingredients You’ll Need
- Lobster meat 1 pound, chopped into bite-size pieces. Use cooked claw and knuckle meat, or steam 2 to 3 small tails and use the shells for quick stock. Frozen lobster meat works well, thaw in the fridge.
- Sea scallops 12 ounces, dry-packed. Dry-packed sears better than treated scallops. Pat very dry for a golden crust.
- Thick-cut bacon 3 to 4 slices, diced. Pancetta works too, or use 2 tablespoons butter for a pork-free version.
- Unsalted butter 2 tablespoons. It helps the scallops sear and adds flavor.
- Yellow onion 1 medium, finely diced. A leek also works, clean it well.
- Celery 2 ribs, finely diced.
- Garlic 3 cloves, minced.
- Yukon Gold potatoes 1 pound, peeled and diced small. They hold shape and add natural creaminess.
- Corn kernels 1 cup, optional. Frozen corn tastes great and saves time.
- Dry white wine 1/2 cup, optional. Sauvignon Blanc or Pinot Grigio. Skip and add extra stock if you prefer.
- Seafood stock or bottled clam juice 4 cups. Kitchen Basics Seafood Stock or Bar Harbor clam juice both deliver solid flavor. Lobster stock tastes great if you made it from shells.
- Heavy cream 1 cup. Swap with half-and-half for a lighter bowl.
- All-purpose flour 2 tablespoons for a quick roux. Use 1 tablespoon cornstarch slurry for a gluten-free option.
- Fresh thyme 1 teaspoon, chopped, plus 1 bay leaf.
- Old Bay seasoning 1 teaspoon. It adds gentle spice and lift.
- Lemon 1, for finishing.
- Fresh chives or parsley, chopped, for garnish.
- Kosher salt and black pepper to taste.
Equipment
- Large heavy pot or Dutch oven, 5 to 7 quarts
- Large skillet for searing scallops if your pot feels crowded
- Cutting board and sharp knife
- Paper towels for drying scallops
- Tongs, wooden spoon, ladle
How to Make Lobster Scallop Chowder
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Pat the scallops very dry, then season with salt and pepper. Cut the lobster meat into bite-size chunks and keep it chilled.
- Set a large pot over medium heat. Cook bacon until crisp, then transfer it to a plate and keep the fat in the pot.
- Add 1 tablespoon butter. Sear the scallops in a single layer 1 to 2 minutes per side until golden at the edges. Move them to the plate with the bacon and keep them juicy by not overcooking.
- Add the remaining butter to the pot. Sauté onion and celery until translucent, then stir in garlic for 30 seconds until fragrant.
- Sprinkle in flour and stir for 1 minute to form a quick roux. If using cornstarch instead, skip the roux and add a slurry near the end.
- Pour in wine and scrape up any browned bits. Add stock, potatoes, bay leaf, thyme, Old Bay, and a pinch of salt and pepper. Simmer until the potatoes turn tender, about 12 to 15 minutes.
- Lower the heat. Stir in cream and corn if using, and bring it back to a gentle simmer. Taste and adjust salt and pepper.
- Return scallops, lobster, and half the bacon to the pot. Warm gently for 2 to 3 minutes. Do not boil or you will overcook the seafood.
- Finish with a squeeze of lemon and a shower of chives or parsley. Ladle into warm bowls and top with the remaining bacon.
Tips & Tricks
- Buy dry-packed scallops so they sear instead of steaming in excess liquid.
- Dice potatoes small so they cook fast and thicken the chowder naturally.
- Keep the simmer gentle once seafood goes in. A hard boil turns it tough.
- If the chowder looks too thick, thin it with warm stock or milk. If too thin, simmer a few extra minutes or add a small cornstarch slurry.
- Hold back the lemon until the end to keep flavors bright.
- Taste for salt after adding bacon and stock since both bring sodium.
What to Serve with Lobster Scallop Chowder
Serve this chowder with crusty sourdough, oyster crackers, or buttery dinner rolls that soak up every drop. A crisp green salad with lemon vinaigrette cuts through the richness. For drinks, pour a chilled Chardonnay, a clean pilsner, or sparkling water with citrus. Add steamed asparagus or roasted green beans for a simple side.
Storage
Chill leftovers quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat until hot, and avoid boiling so the seafood stays tender. Freezing works best if you make the base ahead without dairy and seafood, freeze for up to 2 months, then add cream and seafood when you reheat. If you freeze leftovers that contain dairy, thaw in the fridge and whisk while reheating to bring the texture back together.
Nutrition Information
Approximate per serving, based on 6 servings: 560 calories, 35 g protein, 32 g fat, 28 g carbs, 2 g fiber, 980 mg sodium. Values will vary based on brands, salt, and portion size.
Lobster Scallop Chowder Recipe
Ingredients
Instructions
- In a large pot, melt butter over medium heat; add onions, celery, and garlic, sauté until tender.
- Add seafood stock and potatoes; bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in lobster meat, scallops, and thyme; cook until scallops are firm and lobster is heated through.
- Pour in heavy cream; heat gently without boiling.
- Season with salt and pepper to taste.
- Serve hot and enjoy your hearty lobster scallop chowder.