Lobster Scallop Chowder

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Lobster Scallop Chowder

Lobster Scallop Chowder is an exquisite seafood dish that brings the ocean’s bounty directly to your bowl. Creamy and rich, this chowder tantalizes your taste buds with every spoonful, filled with succulent lobster meat and buttery scallops. This recipe is perfect for any seafood lover, making it an ideal addition to your culinary repertoire. The buttery richness, aroma of sautéed vegetables, and the savory essence of seafood creates a meal that warms not just your stomach but your soul. This dish is worth making for its comforting flavors and the joy it brings to your dining table.

Why You’ll Love This Recipe

Lobster Scallop Chowder offers several fantastic benefits, making it a delightful choice for your next family dinner. The prep is easy, ensuring that even novice cooks can impress their guests with minimal effort. This dish is family-friendly, pleasing both children and adults alike. It’s a comforting, traditional recipe, providing a hearty meal that can be enjoyed on cool evenings or special occasions. Plus, with just a handful of ingredients, you’re able to create a dish that feels luxurious without the need for overly complex cooking techniques.

Ingredients for Lobster Scallop Chowder

• 2 tablespoons unsalted butter: Adds a rich, creamy flavor.
• 1 tablespoon olive oil: Provides a perfect partnership with butter while enhancing the dish’s overall taste.
• 1 small onion, finely chopped: Sweet and aromatic, it forms the flavor base.
• 2 celery stalks, diced: Contributes a crisp texture and freshness.
• 2 medium carrots, diced: Adds sweetness and vibrant color.
• 2 cloves garlic, minced: Infuses the dish with irresistible depth.
• 2 medium potatoes, peeled and diced: Thickens the chowder and adds heartiness.
• 4 cups seafood stock: The soul of our chowder, deep in flavor.
• 1 cup heavy cream: Ensures a silky texture and a decadent finish.
• 1 cup whole milk: Balances the richness of the cream.
• 1/2 pound sea scallops, halved if large: Tender and sweet, the scallops shine in this chowder.
• 1/2 pound cooked lobster meat, chopped: Offers luxury and flavor.
• 1/2 teaspoon smoked paprika: Adds an earthiness and smoky depth.
• 1/4 teaspoon cayenne pepper (optional): A hint of spiciness, adjustable to your taste.
• 1/2 teaspoon dried thyme: Provides an aromatic complement.
• Salt and black pepper, to taste: Essential for flavor balancing.
• 2 tablespoons fresh parsley, chopped: Freshness for garnish.
• Oyster crackers or crusty bread, for serving: Perfect companions for dishes like chowder.

Step-by-Step Directions for Lobster Scallop Chowder

1. In a large pot over medium heat, melt the butter and olive oil together until it’s bubbling with joy.
2. Add the finely chopped onion, diced celery, and carrots, then sauté for about 5 minutes until they soften and release their fragrant aroma.
3. Stir in the minced garlic and let it cook for an additional minute, ensuring it doesn’t burn but infuses the mixture with its warmth.
4. Next, introduce the diced potatoes and seafood stock to the pot. Bring everything to a boil, then reduce the heat to simmer for about 15 minutes or until the potatoes are tender and starting to break down.
5. Once the potatoes are soft, add the heavy cream, milk, smoked paprika, cayenne pepper (if using), thyme, salt, and pepper. Let it simmer for another 5 minutes, allowing the flavors to meld beautifully.
6. At this stage, fold in the scallops and lobster meat, cooking for an additional 5 to 7 minutes until the scallops turn opaque and the dish radiates heartwarming seafood goodness.
7. Finish off by stirring in the fresh parsley and adjust the seasoning as desired.
8. Serve hot with oyster crackers or crusty bread to soak up all that delicious chowder.

Tips & Tricks

To elevate the flavor of your Lobster Scallop Chowder, consider these chef’s secrets. First, always use fresh or high-quality seafood to enhance the dish’s brilliance. You can swap out parts of the seafood stock for clam juice for an extra layer of flavor. For a pleasantly chunky texture, reserve some of the sautéed vegetables to add back into the chowder at the end. If you want an extra kick, increase cayenne pepper or add a splash of lemon juice right before serving to cut through the richness. Lastly, allowing your chowder to sit for a few minutes before serving can enhance flavor melding.

Serving Suggestions & Pairings

Lobster Scallop Chowder is a delightful dish on its own; however, pairing it with some fresh crusty bread or oyster crackers can enhance the experience. For a complete meal, consider serving it alongside a light salad of arugula with citrus dressing, offering a refreshing counterpoint to the rich chowder. A crisp white wine or sparkling water with lime can further elevate the dining experience. Consider garnishing each bowl with a sprinkle of paprika or a drizzle of olive oil for a touch of elegance.

Nutritional Information

Lobster Scallop Chowder is indulgent yet packed with nutrients. A typical serving contains approximately 350 calories, with a balance of healthy fats from the seafood, protein from the lobster and scallops, and nourishing vitamins from the vegetables. Note that the chowder is rich, so it’s perfect for occasional indulgence. If you’re watching your calorie intake, consider using lower-fat cream options or substituting some heavy cream with an additional cup of milk for a lighter version without compromising too much on flavor.

Storing Tips & Variations for Lobster Scallop Chowder

If you have leftovers, Lobster Scallop Chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on low heat to prevent the seafood from overcooking. It’s important to note that this dish does not freeze well due to the dairy, which may separate upon thawing. For healthier swaps, consider using half-and-half in place of heavy cream. Additionally, you can creatively vary the recipe by including other seafood like shrimp or crab or adding vegetables like corn for a different twist.

Conclusion for Lobster Scallop Chowder

Lobster Scallop Chowder is a must-try recipe that beautifully combines the flavors and textures of the sea, perfect for sharing with loved ones. The creamy, rich soup envelops tender seafood and hearty vegetables, making for a filling yet satisfying meal. Don’t wait to elevate your cooking game; whip up this chowder in your kitchen and savor the comforting delight today!

FAQs

1. How long does it take to prepare Lobster Scallop Chowder?
The total preparation and cooking time is about 45 minutes.

2. Can I make Lobster Scallop Chowder ahead of time?
Yes! You can prepare it a day in advance. Just reheat gently for serving.

3. Is it possible to use frozen lobster and scallops?
Absolutely! Just ensure they are properly thawed before adding them to avoid excess moisture.

4. Can I substitute seafood stock with another type of stock?
Yes, vegetable stock will work, but the flavor profile will be different.

5. What can I serve with Lobster Scallop Chowder?
Serving it with crusty bread or salad is recommended, but feel free to get creative with your favorite sides!

Lobster Scallop Chowder

Print Recipe

Pin Recipe

A creamy and rich seafood dish featuring succulent lobster meat and buttery scallops, perfect for seafood lovers.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Seafood
• Diet: Pescatarian

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups seafood stock
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 pound sea scallops, halved if large
• 1/2 pound cooked lobster meat, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Oyster crackers or crusty bread, for serving

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Instructions

1. In a large pot over medium heat, melt the butter and olive oil together until bubbling.
2. Add the finely chopped onion, diced celery, and carrots, and sauté for about 5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the diced potatoes and seafood stock, bring to a boil, then reduce heat and simmer for about 15 minutes or until potatoes are tender.
5. Stir in the heavy cream, milk, smoked paprika, cayenne pepper, thyme, salt, and pepper, and let simmer for 5 minutes.
6. Fold in the scallops and lobster meat, cooking for an additional 5-7 minutes until the scallops are opaque.
7. Stir in the fresh parsley and adjust seasoning as desired.
8. Serve hot with oyster crackers or crusty bread.

Notes

For enhanced flavor, use fresh seafood and consider adding clam juice to the stock. Adjust cayenne for spice preference.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

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