Lobster Scallop Chowder Recipe tastes rich and buttery with sweet pops of seafood in a creamy, cozy broth, and it fits weeknight dinners or special date nights in about 45 minutes. This bowl works for seafood lovers who want restaurant flavor without restaurant prices or stress. I grew up on New England chowder, and I still feel a little giddy every time I ladle this one into a big warm bowl.
Why Lobster Scallop Chowder Recipe Is Worth It
This chowder tastes like a fancy seaside restaurant, but you cook it in one pot and on a normal Tuesday clock. The lobster and scallops stay tender, the broth turns silky, and the smoky, slightly spicy background keeps each spoonful interesting.
You control the richness, the spice, and the portion size, which feels pretty great when lobster usually costs a small fortune out. You also stretch a modest amount of lobster with scallops, potatoes, and corn, so the chowder feels generous without wrecking your grocery budget.
“This Lobster Scallop Chowder Recipe tastes like a coastal vacation in a bowl and still comes together on a busy weeknight. ★★★★★”
Ingredients You Need
Seafood
- 8 ounces cooked lobster meat, chopped
- Use claw and knuckle meat for tenderness and price. Frozen lobster meat works fine; thaw it in the fridge and pat it dry.
- 8 ounces sea scallops, side muscle removed, cut in halves or quarters if large
- If you only find wet-packed scallops, pat them very dry so they brown instead of steaming.
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon Old Bay or similar seafood seasoning
Vegetables and aromatics
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated or minced
- 1 red bell pepper, diced (optional, for sweetness and color)
- 2 cups Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- 1 cup corn kernels, fresh or frozen
Flavor boosters
- 1 tablespoon harissa paste
- Use mild harissa if you prefer gentle heat; use hot harissa if you like more kick.
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Liquids and creamy base
- 1/2 cup dry-style seafood or vegetable stock
- 3 cups low sodium seafood stock or chicken stock
- Boxed stock works fine; I like Kitchen Basics or Pacific for consistent flavor.
- 1 cup whole milk
- 1 cup heavy cream
- For a lighter chowder, swap half the cream for more milk.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, optional, for thicker chowder)
Fresh finish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives or green onion tops
- Crusty bread or oyster crackers, for serving
Pantry shortcuts
- Use frozen diced onions and mixed mirepoix if you want to skip chopping.
- Use jarred minced garlic and ginger in a pinch; use about 1/2 teaspoon each.
- Use canned corn if you do not have fresh or frozen; drain it well first.
Equipment list
- Large heavy-bottomed pot or Dutch oven, at least 5 quarts
- Cutting board and sharp chef’s knife
- Wooden spoon or heat-safe spatula
- Ladle
- Small bowl for cornstarch slurry
- Measuring cups and spoons
Quick Tips & substitutions
- Pat scallops very dry so they brown and stay sweet instead of rubbery.
- Sear scallops in a separate skillet if your pot feels crowded, then add them at the end.
- Use shrimp instead of scallops if scallops cost too much or look tired.
- Swap lobster for lump crab meat or extra scallops if lobster feels out of reach.
- Use mild chili paste or smoked paprika in place of harissa if you avoid spice.
- Choose Yukon Gold or red potatoes so they hold shape and stay creamy.
- Use half-and-half instead of cream and milk if that already sits in your fridge.
- Stir in extra stock if the chowder thickens more than you like.
- Taste and adjust salt at the very end, since stock and seafood both carry salt.
- Warm the milk and cream slightly before adding so they do not curdle from shock.
How to Make Lobster Scallop Chowder
Step 1: Sauté veggies and aromatics
Heat butter and olive oil in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, then cook until they soften and turn glossy, about 7 to 8 minutes. Stir in garlic, ginger, and bell pepper, then cook 2 minutes until fragrant. Sprinkle in salt, pepper, coriander, turmeric, smoked paprika, and harissa, then stir and cook 1 to 2 minutes so the spices bloom.
Step 2: Build the base
Add potatoes and corn to the pot and stir to coat them in the spice mixture. Pour in seafood stock and the smaller splash of stock, then drop in the bay leaf. Bring the mixture to a gentle boil, then lower the heat to a steady simmer. Cook about 12 to 15 minutes, until the potatoes feel just tender when you poke them with a fork.
Step 3: Sear the scallops
While the potatoes simmer, heat a slick of oil in a separate skillet over medium-high heat. Season scallops lightly with salt, pepper, and a pinch of Old Bay. Place scallops in the hot skillet and cook 1.5 to 2 minutes per side until they form a golden crust and feel just springy in the center. Transfer them to a plate and tent loosely with foil so they stay warm.
Step 4: Add dairy and thicken
Lower the chowder heat to medium-low. Stir in milk and cream slowly, then keep the chowder just below a simmer so the dairy stays smooth. If you want a thicker chowder, stir the cornstarch slurry, then drizzle it into the pot while you stir and cook 2 to 3 minutes until the broth looks silky and slightly thick. Taste and adjust salt, pepper, and harissa at this point.
Step 5: Add lobster and scallops
Stir chopped lobster into the chowder and cook 2 to 3 minutes so it warms through. Add the seared scallops and any juices from the plate, then gently fold them into the broth so they stay intact. Squeeze in lemon juice and sprinkle in Old Bay, then taste again and tweak seasoning. Turn off the heat so the seafood does not overcook.
Step 6: Finish
Fish out the bay leaf and discard it. Stir in parsley and chives, saving a little for garnish. Ladle the Lobster Scallop Chowder Recipe into warm bowls, then top with extra herbs and a grind of black pepper. Serve with crusty bread or oyster crackers so no one leaves a drop behind.
Recipe Variations
- Gluten-free: Use gluten-free stock and check labels on harissa and Old Bay; skip any bread thickener and use cornstarch only.
- Lighter version: Use half-and-half instead of full cream, and add extra stock in place of some dairy.
- Low carb: Swap potatoes for cauliflower florets and reduce corn or skip it.
- Extra veggie: Add diced fennel bulb with the onions for a subtle anise note.
- Smoky chowder: Stir in a little chopped cooked bacon with the veggies at the start.
- Extra spicy: Add a pinch of red pepper flakes with the harissa.
- Kid friendly: Use mild harissa or skip it and rely on smoked paprika and Old Bay for flavor.
Ways to Serve Lobster Scallop Chowder
- Ladle into wide bowls and top with extra herbs, lemon zest, and oyster crackers.
- Serve with toasted sourdough or garlic bread for dunking.
- Pair with a crisp green salad with lemony vinaigrette to balance the richness.
- Pour smaller portions into mugs for a cozy appetizer before a simple main course.
Storage Success
Cool the Lobster Scallop Chowder Recipe until it reaches room temperature, then transfer it to airtight containers and refrigerate it for up to 3 days. Reheat it gently on the stove over low heat and stir often so the dairy stays smooth and the seafood does not overcook. Add a splash of stock or milk if it thickens in the fridge. Freeze the base without seafood for up to 2 months, then add fresh lobster and scallops when you reheat for the best texture.
Lobster Scallop Chowder Recipe
Ingredients
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a light roux.
- Gradually whisk in the seafood stock, making sure there are no lumps. Add the diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 15–20 minutes.
- Stir in the heavy cream and milk, then add the corn. Bring back to a gentle simmer without boiling.
- Add the lobster meat and scallops to the pot. Simmer gently until the scallops are just cooked through and the lobster is heated, about 4–6 minutes. Do not overcook the seafood.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the chowder into bowls and garnish with chopped parsley and chives if desired. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 420 calories; fat 26 g; saturated fat 14 g; carbohydrates 23 g; fiber 2 g; sugars 6 g; protein 22 g; sodium 780 mg. Values will vary based on brands, add-ins, and portion size.