Luxury Lobster & Scallop Chowder
Creamy, briny, and indulgent—this chowder combines tender lobster and buttery scallops in a rich sherry-infused broth.
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
Serves: 4
Ingredients
Seafood Base
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1 lb (450g) lobster meat, chopped (or 2 whole lobsters, steamed & shelled)
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½ lb (225g) sea scallops, halved (pat dry!)
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4 cups seafood stock (or clam juice + 1 cup water)
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½ cup dry sherry (or white wine)
Aromatics & Veggies
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4 tbsp butter
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1 leek (white/light green part), diced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 tsp fresh thyme (or ½ tsp dried)
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1 bay leaf
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1 cup corn kernels (fresh or frozen)
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1 cup Yukon Gold potatoes, ½” dice
Creamy Finish
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1 cup heavy cream
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½ cup whole milk
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2 tbsp all-purpose flour (for thickening)
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1 tsp Old Bay seasoning
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Salt & white pepper to taste
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2 tbsp fresh chives, chopped
Instructions
1️⃣ Sauté Aromatics
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Melt butter in a Dutch oven over medium heat. Add leek, celery, and garlic; cook 5 mins until soft.
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Stir in thyme, bay leaf, and flour; cook 1 minute to remove raw flour taste.
2️⃣ Build the Broth
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Deglaze with sherry, scraping up browned bits. Simmer 2 mins.
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Add seafood stock, potatoes, and corn. Simmer 10-12 mins until potatoes are tender.
3️⃣ Cook the Seafood
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Stir in cream and milk. Gently add scallops and simmer 3 mins (don’t overcook!).
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Fold in lobster meat just to warm through (~1 min).
4️⃣ Season & Serve
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Remove bay leaf. Adjust seasoning with Old Bay, salt, and white pepper.
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Garnish with chives and a drizzle of melted butter.
Serving Suggestions
🍞 Pair with: Crispy sourdough or oyster crackers.
🥂 Wine: Chardonnay or sparkling brut.
🌿 Garnish options: Crispy bacon bits, tarragon, or a dash of paprika oil.
Pro Tips
🔹 For extra luxury: Add ¼ cup lump crabmeat at the end.
🔹 Make ahead: Prepare base (without seafood) up to 1 day ahead; add seafood when reheating.
🔹 Thicker chowder? Mash a few potato pieces against the pot.
“A special-occasion chowder that tastes like the coast in every spoonful.”
Want a lighter version? Swap heavy cream for half-and-half and add a splash of clam juice for depth! 🦞🍥
