Creamy Lobster Scallop Chowder is the epitome of comfort food, bringing the delightful taste of coastal dining right to your table. This rich and creamy chowder combines succulent lobster and tender scallops, creating a dish that is perfect for cozy nights in. Imagine diving into a bowl of this creamy seafood chowder, warmed by the rich flavors and aromatic herbs—it’s a culinary experience that feels like a warm hug on a chilly evening.
Why You’ll Love This Creamy Lobster Scallop Chowder
This creamy lobster scallop chowder is not just a meal; it’s an experience. Here are a few reasons you’ll adore it:
- Rich and buttery flavors that transport you to the coast.
- Simple and quick to prepare, making it an easy weeknight dinner.
- Perfect for special occasions or intimate gatherings.
- A wonderful source of protein from both lobster and scallops.
- Versatile; you can easily customize with your favorite seafood.
- Hearty and satisfying, perfect for chilly evenings.
- Offers a unique twist on traditional chowders with a coastal flair.
- Can be made gluten-free, accommodating various diets.
Ingredients for Creamy Lobster Scallop Chowder
Gather these items:
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 stalks Celery
- 2 cloves Garlic
- 1 teaspoon Thyme
- 2 medium Potatoes
- 4 cups Seafood Stock
- 1 cup Heavy Cream
- 1 cup Lobster Meat
- 1 cup Scallops
- to taste Salt & Pepper
- 2 tablespoons Fresh Parsley
How to Make Creamy Lobster Scallop Chowder Step-by-Step
- Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the diced onion and celery, sautéing for approximately 5 minutes, until the onion is translucent and fragrant.
- Step 2: Stir in 2 minced garlic cloves and a teaspoon of fresh thyme, cooking for an additional minute.
- Step 3: Fold in 2 diced potatoes, mixing them well with the sautéed vegetables. Pour in 4 cups of seafood stock and bring to a gentle boil, about 5-7 minutes.
- Step 4: Once boiling, reduce heat to low and let simmer uncovered for approximately 15 minutes until the potatoes are fork-tender.
- Step 5: Slowly mix in 1 cup of heavy cream, heating gently for an additional 2-3 minutes.
- Step 6: Fold in 1 cup of lobster meat and 1 cup of scallops, cooking for about 5 minutes until the seafood is opaque and tender.
- Step 7: Season with salt and pepper to taste, garnish with freshly chopped parsley, then serve hot.
Pro Tips for the Perfect Creamy Lobster Scallop Chowder
Keep these in mind:
- Substitute butter for olive oil for extra flavor.
- Use fresh garlic for better taste.
- Homemade seafood stock is ideal for richer flavor.
- Feel free to replace celery with fennel for a unique taste.
- Sweet potatoes can add a twist to the chowder.
- Use half-and-half or evaporated milk for a lighter option.
- Chives can replace parsley for a different garnish.
Best Ways to Serve Creamy Lobster Scallop Chowder
This chowder can be served in various delightful ways:
- Accompany it with crusty bread for a perfect dipping experience. Learn how to make ciabatta bread for the best pairing.
- Top with crispy bacon bits for added texture and flavor.
- Pair it with a fresh garden salad for a balanced meal. Try this Mediterranean chickpea salad for a refreshing side.
How to Store and Reheat Creamy Lobster Scallop Chowder
To store your chowder, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling, as this can affect the texture of the seafood.
Frequently Asked Questions About Creamy Lobster Scallop Chowder
What’s the secret to perfect Creamy Lobster Scallop Chowder?
The secret lies in using fresh, high-quality ingredients, especially your seafood. A homemade seafood stock elevates the flavors, making your chowder irresistible. The balance of cream and spices also enhances the richness of this lobster scallop chowder. Learn more about making seafood stock.
Can I make Creamy Lobster Scallop Chowder ahead of time?
Absolutely! You can prepare the chowder in advance; however, it’s best to add the seafood just before serving to maintain its tenderness. This easy lobster and scallop chowder can be stored in the fridge and reheated when needed.
How do I avoid common mistakes with Creamy Lobster Scallop Chowder?
To avoid common pitfalls, don’t rush the cooking process, particularly when sautéing the vegetables. Ensure your seafood is fresh and avoid overcooking, which can make it tough. Following the lobster scallop chowder recipe closely will yield the best results.
Variations of Creamy Lobster Scallop Chowder You Can Try
Feel free to experiment with these delicious variations:
- Try adding corn for a sweet touch in your lobster and scallop chowder with corn.
- Incorporate herbs like dill or basil for a fresh flavor twist.
- Make it a spicy chowder by adding a touch of cayenne or jalapeños.
- Substitute shrimp or crab for a different seafood experience.
Creamy Lobster Scallop Chowder for Cozy Nights
Experience the delightful taste of coastal dining with this Creamy Lobster & Scallop Chowder, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Coastal
- Diet: Gluten Free
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 stalks Celery
- 2 cloves Garlic
- 1 teaspoon Thyme
- 2 medium Potatoes
- 4 cups Seafood Stock
- 1 cup Heavy Cream
- 1 cup Lobster Meat
- 1 cup Scallops
- to taste Salt & Pepper
- 2 tablespoons Fresh Parsley
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the diced onion and celery, sautéing for approximately 5 minutes, until the onion is translucent and fragrant.
- Stir in 2 minced garlic cloves and a teaspoon of fresh thyme, cooking for an additional minute.
- Fold in 2 diced potatoes, mixing them well with the sautéed vegetables. Pour in 4 cups of seafood stock and bring to a gentle boil, about 5-7 minutes.
- Once boiling, reduce heat to low and let simmer uncovered for approximately 15 minutes until the potatoes are fork-tender.
- Slowly mix in 1 cup of heavy cream, heating gently for an additional 2-3 minutes.
- Fold in 1 cup of lobster meat and 1 cup of scallops, cooking for about 5 minutes until the seafood is opaque and tender.
- Season with salt and pepper to taste, garnish with freshly chopped parsley, then serve hot.
Notes
- Substitute butter for olive oil for extra flavor.
- Use fresh garlic for better taste.
- Homemade seafood stock is ideal.
- Replace celery with fennel if desired.
- Sweet potatoes can add a twist to the chowder.
- Use half-and-half or evaporated milk for a lighter option.
- For seasoning, adjust salt and pepper to your preference.
- Chives can replace parsley for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
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