Indulge in the ocean’s bounty with Savor the Sea: Creamy Lobster & Scallop Chowder Delight 🦞🐚. This rich, velvety soup blends tender seafood and aromatic onions. Full instructions inside!
Author:Sophia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Method:Stovetop
Cuisine:American
Ingredients
Scale
1 lb fresh lobster meat, chopped
1 lb sea scallops, cleaned and halved
4 cups fish stock or seafood broth
2 cups heavy cream
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced
2 tablespoons butter
Instructions
Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Step 2: Stir in the diced potatoes and cook for another 3-4 minutes, allowing them to soften slightly before adding the fish stock or seafood broth.
Step 3: Once the broth is boiling, reduce the heat to low and let it simmer for about 15 minutes or until the potatoes are tender.
Step 4: Add the chopped lobster meat and halved scallops to the pot. Pour in the heavy cream and stir well to combine. Allow it to simmer gently for an additional 5-7 minutes until the seafood is cooked through.
Step 5: Season with salt and pepper to taste. Serve hot in bowls, garnished with fresh herbs if desired. Enjoy your creamy lobster and scallop chowder delight!
Notes
For optimal freshness, store any leftover chowder in an airtight container in the refrigerator for up to 3 days, and avoid freezing as it may affect the creamy texture.
When reheating, do so gently over low heat on the stove, stirring occasionally to prevent the seafood from becoming tough and the cream from separating.
Serve your chowder in warm bowls and consider garnishing with freshly chopped herbs like parsley or chives for an added burst of flavor and color.
For a richer taste, try using homemade seafood stock instead of store-bought broth, as it enhances the overall depth of flavor in your chowder.