Oh, this Lobster Scallop Chowder is just pure comfort in a bowl! Seriously, it’s one of those dishes that feels so luxurious but is surprisingly easy to whip up. I remember making it for my parents when they visited last fall, and the look on their faces when they took their first spoonful? Priceless. It’s got this wonderfully rich, creamy texture that just coats your tongue, and the sweetness of the scallops paired with the tender chunks of lobster is just divine. It’s fancy enough for a special occasion, but honestly, I love making a big pot on a chilly evening just to feel cozy.
Experience the Best Lobster Scallop Chowder
Honestly, when you taste this Lobster Scallop Chowder, you just *know* it’s special. The aroma alone is incredible – that hint of the sea mixed with creamy goodness. And visually? It’s just stunning with those beautiful chunks of lobster and plump scallops peeking through. I’ve made a lot of chowders over the years, and I’ve really figured out how to get that perfect balance of flavors and textures here. It’s not too thick, not too thin, and the seafood is always cooked just right. It really stands out because it’s so rich and decadent, but somehow still feels light and easy to eat. It’s the kind of dish that makes you close your eyes with the first bite!
Tips for a Perfect Lobster Scallop Chowder
Now, let’s talk about making this Lobster Scallop Chowder absolutely perfect. If you like your chowder a little thicker, I’ve got a little trick for you: just whisk together 2 tablespoons of cornstarch with about 2 tablespoons of cold water until it’s smooth, then stir that into the pot before you add the cream. It thickens it up beautifully without making it gummy. And please, please taste it as you go! Seasoning is so personal, so don’t be afraid to add a little more salt or pepper if you think it needs it. Oh, and don’t feel limited to just lobster and scallops! I sometimes toss in some shrimp or even a can of clams if I have them lying around. It’s super forgiving!
Enhancing Your Lobster Scallop Chowder
Want to kick it up a notch? Sometimes I add just a tiny pinch of cayenne pepper right at the end – it gives it a lovely little warmth that’s not spicy, just… interesting. Or, if I’m feeling fancy, a splash of dry sherry in with the broth adds a really subtle depth that’s just divine. And don’t stress if you can’t find a specific white fish; cod, haddock, or even tilapia work wonderfully in this chowder. For more information on seafood cooking techniques, check out Serious Eats’ guide.
Serving Your Lobster Scallop Chowder
This chowder is so rich and satisfying on its own, but serving it with some crusty bread for dipping is just *chef’s kiss*. You know, the kind with a good chewy crust? Perfect! A simple side salad with a light vinaigrette is also a nice contrast. And of course, you can never go wrong with a handful of crunchy oyster crackers on top or on the side. They just complete the whole chowder experience!
Storing and Reheating Your Lobster Scallop Chowder
Leftover Lobster Scallop Chowder is almost as good as the fresh stuff, but you gotta store it right! Once it’s cooled down a bit, scoop it into an airtight container. It’ll keep nicely in the fridge for about 3 days. When you’re ready to enjoy it again, don’t just blast it in the microwave! The best way is to gently reheat it on the stovetop over low heat. Stir it often and just let it warm through. It’s really important not to let it boil, or you might end up with a slightly curdled texture, and we definitely don’t want that. Just a gentle simmer till it’s warm is perfect!
Frequently Asked Questions About Lobster Scallop Chowder
Got questions about this amazing Lobster Scallop Chowder? I’ve got answers! People often ask if they can use frozen lobster and scallops. Yes, you absolutely can! Just make sure to thaw them completely according to package directions before adding them to the pot. For the white fish, cod or haddock are my go-to choices because they have a nice firm texture that holds up well, but tilapia or even flounder would work too. Making it dairy-free is a bit tricky since it’s a creamy chowder, but you could try using full-fat canned coconut milk instead of heavy cream and a dairy-free milk alternative, though the flavor will change. And yes, this Lobster Scallop Chowder is totally perfect for a special occasion – it feels so elegant! If yours turns out thinner than you like, just remember that cornstarch slurry trick I mentioned earlier; it’s a lifesaver!
Nutritional Estimate for Lobster Scallop Chowder
Just a heads-up, these are estimates, but a serving of this glorious Lobster Scallop Chowder usually comes in around 450 calories. You’re looking at about 25g of fat, with 15g of that being saturated, but oh, it’s worth it! It’s packed with protein, about 35g, and has roughly 20g of carbohydrates. Remember, actual values can vary a bit depending on exactly what you use! For more information on nutritional estimates, you can refer to MyFitnessPal.
Print
Lobster Scallop Chowder: 1 Luxury Dish Magic
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy chowder featuring tender lobster and sweet scallops.
Ingredients
- 1 tablespoon 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 milk
- 1 cup heavy cream
- 1 pound boneless, skinless white fish fillets, cut into 1-inch pieces
- 1 pound sea scallops, tough side removed
- 1 pound cooked lobster meat, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in seafood broth and milk. Bring to a simmer.
- Add white fish and scallops. Cook until fish is opaque and scallops are cooked through, about 5-7 minutes.
- Stir in heavy cream, lobster meat, salt, and pepper. Heat through gently, do not boil.
- Garnish with fresh parsley before serving.
Notes
- For a thicker chowder, you can add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water before adding the cream.
- Adjust seasoning to your taste.
- You can add other seafood like shrimp or clams if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: Lobster Scallop Chowder, seafood soup, creamy chowder, lobster recipe, scallop recipe