Lobster Scallop Chowder is a divine medley of rich flavors and creamy textures that effortlessly transports you to a coastal paradise with each spoonful. This delightful dish combines the sweet, oceanic notes of lobster with tender sea scallops, all enveloped in a velvety, savory broth that warms the soul.
Perfect for a comforting meal or an indulgent treat, this chowder not only satisfies your cravings but also impresses everyone at the table. To ensure that you achieve perfection, this article provides a recipe with step-by-step instructions to make this exquisite seafood chowder.
Why You’ll Love This Recipe
Why is Lobster Scallop Chowder worth your time? For starters, its easy preparation makes it ideal for both beginner cooks and experienced chefs looking for a fast yet gourmet dish. You’ll love that this recipe is family-friendly, appealing to both seafood enthusiasts and those who might be a bit hesitant about seafood. With primarily fresh ingredients packed with flavor, you’ll garner praise without spending all day in the kitchen. The creamy base and abundant seafood will leave you and your loved ones clamoring for seconds, making dinner a cherished gathering rather than a chore.
Ingredients for Lobster Scallop Chowder
Gather the following ingredients to create your Lobster Scallop Chowder:
- 2 tablespoons unsalted butter: Rich and creamy, it provides a perfect base for the chowder.
- 1 tablespoon olive oil: Adds depth and a subtle fruity flavor.
- 1 small onion, finely chopped: Sweet and aromatic, it forms the foundation for the dish.
- 2 celery stalks, diced: Crunchy and fresh, bringing a lovely texture.
- 2 medium carrots, diced: Sweet earthiness complements the seafood beautifully.
- 2 cloves garlic, minced: Adds an irresistible fragrance and depth.
- 2 medium potatoes, peeled and diced: Their creaminess thickens the chowder.
- 4 cups seafood stock: The star of the show, it infuses the dish with oceanic flavor.
- 1 cup heavy cream: Ensures a luxurious, velvety texture.
- 1 cup whole milk: Balances the richness of the cream.
- 1/2 pound sea scallops, halved if large: Plump, sweet morsels of seafood.
- 1/2 pound cooked lobster meat, chopped: Adds decadence and wonderful flavor.
- 1/2 teaspoon smoked paprika: A subtle smokiness that elevates the dish.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little kick.
- 1/2 teaspoon dried thyme: A herbaceous note that enhances the seafood.
- Salt and black pepper, to taste: To season and bring out all the flavors.
- 2 tablespoons fresh parsley, chopped: A bright finish for garnish.
- Oyster crackers or crusty bread, for serving: Ideal for enjoying every last drop of chowder.
Step-by-Step Directions for Lobster Scallop Chowder
- Begin by melting the butter and olive oil in a large pot over medium heat. The warm, inviting scent of butters mingling with olive oil will fill your kitchen.
- Add the finely chopped onion, diced celery, and carrots, sautéing until softened and fragrant, approximately 5 minutes.
- Stir in the minced garlic and cook for another minute, allowing the garlic to release its delightful aromas.
- Next, add the diced potatoes and seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to simmer for about 15 minutes, or until the potatoes are tender.
- Gently stir in the heavy cream, whole milk, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Let it simmer for another 5 minutes, allowing flavors to meld.
- Carefully add in the sea scallops and lobster meat, cooking for 5 to 7 minutes until the scallops turn opaque and tender.
- Stir in chopped parsley for a fresh finish and adjust seasoning if necessary.
- Serve hot, ladled into bowls, with oyster crackers or crusty bread for the ultimate chowder experience.
Tips & Tricks for Lobster Scallop Chowder
To elevate your chowder further, here are some chef’s secrets and optional extras. First, consider using homemade seafood stock if you have time; it greatly enhances the dish’s depth. Alternatively, if time is tight, high-quality store-bought stock will suffice. Enjoy experimenting with spices; try adding Old Bay seasoning for a slightly different flavor profile. For an even creamier texture, blend a small portion of the chowder before adding the shellfish back into the pot. Finally, serving the chowder in hollowed-out bread bowls or with homemade croutons can create a striking presentation.
Serving Suggestions & Pairings
When it comes to presenting your Lobster Scallop Chowder, the presentation can elevate the entire dining experience. Consider serving it in rustic bowls, garnished with a sprig of fresh parsley for color. Pair the chowder with a crisp green salad dressed lightly with lemon and olive oil to balance the richness. A glass of sparkling water or a refreshing iced tea complements the chowder perfectly, enhancing the flavor of the seafood without overpowering it.
Nutritional Information
While indulging in this creamy, savory delight, you might wonder about the nutritional aspect. One serving of Lobster Scallop Chowder typically contains around 350-450 calories. This rich dish offers a good dose of protein and healthy fats, making it a satisfying meal. However, partake in moderation, especially considering heavy cream and butter as indulgent ingredients. Balancing your chowder with fresh vegetables and whole grains can help round out the nutritional profile.
Storing Tips & Variations for Lobster Scallop Chowder
If you find yourself with leftovers, no need to worry! Lobster Scallop Chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, remember that seafood is best enjoyed fresh; reconnect with the flavors by gently warming on the stove over low heat. For long-term storage, you can freeze the chowder for up to 3 months. Just be aware that the cream may change texture slightly upon thawing. Variations abound: consider adding other seafood like shrimp or a dash of lemon juice for added zest. Alternatively, for a heartier chowder, add corn or peas.
Conclusion for Lobster Scallop Chowder
Lobster Scallop Chowder is not just a recipe; it’s an experience that brings the essence of the sea to your kitchen. With its rich flavors and creamy texture, making this chowder will surely impress your family and friends. Don’t wait any longer – gather your ingredients and dive into this mesmerizing dish today. You’ll quickly find that it becomes a beloved recipe in your culinary repertoire.
FAQs
1. Can I use frozen seafood in this chowder?
Absolutely! While fresh seafood is always preferred, frozen scallops and lobster can be substituted. Just ensure they are thawed before cooking for even results.
2. Can I make chowder ahead of time?
Yes! Chowder flavors deepen overnight, making it a great option for meal prepping. Just reheat gently on the stovetop.
3. Is there a non-dairy version of this chowder?
Yes! Substitute the heavy cream and whole milk for coconut milk or cashew cream for a dairy-free alternative.
4. How do I thicken the chowder?
If you desire a thicker chowder, whisk together equal parts cornstarch and cold water, then stir it in while the chowder simmers.
5. What can I serve with this chowder?
It pairs beautifully with crusty bread, oyster crackers, or a light salad for a well-rounded meal. Enjoy your chowder experience!
Lobster Scallop Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A divine medley of rich flavors and creamy textures combining lobster and tender sea scallops in a velvety broth.
Ingredients
- 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
Instructions
- Melt the butter and olive oil in a large pot over medium heat.
- Add the finely chopped onion, diced celery, and carrots; sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and seafood stock; bring to a boil, then reduce heat and simmer for about 15 minutes.
- Gently stir in the heavy cream, whole milk, smoked paprika, cayenne pepper, thyme, salt, and pepper; simmer for another 5 minutes.
- Carefully add in the sea scallops and lobster meat, cooking for 5 to 7 minutes until scallops are opaque.
- Stir in chopped parsley and adjust seasoning if necessary.
- Serve hot in bowls with oyster crackers or crusty bread.
Notes
For enhanced flavor, consider using homemade seafood stock. Adjust seasoning to taste and consider blending a portion of the chowder for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
