Lobster & Scallop Chowder
A luxurious and creamy chowder featuring sweet lobster and tender scallops, perfect for cozy nights and special occasions.
Ingredients
For the Chowder
- 1 pound lobster meat, cooked and chopped You can use leftover lobster.
- 1 pound scallops, cleaned Shrimp can be substituted for scallops.
- 4 slices bacon, chopped Sauté until crispy.
- 1 medium onion, diced Adds flavor to the chowder.
- 2 cloves garlic, minced For added fragrance.
- 2 cups potatoes, diced Yukon Gold or Russet work well.
- 4 cups chicken or seafood broth Use homemade or store-bought.
- 2 cups heavy cream For the creamy texture.
- 1 teaspoon Old Bay seasoning Enhances seafood flavor.
- to taste Salt and pepper Adjust to your preference.
- as needed Fresh dill or parsley for garnish Optional, but recommended for freshness.
Instructions
Preparation
- Sauté the chopped bacon in a large pot over medium heat until crispy and golden.
- Add the diced onions and garlic, stirring until soft and fragrant.
- Incorporate the diced potatoes and pour in the chicken or seafood broth. Bring to a gentle boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Pour in the heavy cream and sprinkle Old Bay seasoning, stirring well.
- Gently fold in the lobster meat and scallops, simmer for an additional 5-10 minutes until scallops are opaque.
- Season with salt and pepper to taste, then ladle into bowls and garnish with fresh dill or parsley.
Notes
Don’t fear the seafood; proper timing is key. Leftover lobster works well. If your chowder is lumpy, stir to combine.