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Creamy Lobster & Scallop Chowder: Indulge in Luxury Today! Ingredients: 1 Cooked lobster meat: Fresh or frozen, this is the star of the show. It adds a sweet, succulent flavor. Sea scallops: Tender and sweet, scallops bring a delicate texture. Look for dry-packed scallops for the best quality. 2 Unsalted butter: Essential for sautéing and adding richness. Using unsalted allows you to control the seasoning. 3 Olive oil: A great addition for sautéing, it helps achieve a nice sear on the scallops. 4 Salt and black pepper: Simple seasonings that enhance the flavors of the seafood and vegetables. 4 Yellow onion: Adds sweetness and depth to the chowder. A finely diced onion ensures even cooking. 5 Celery and carrot: These vegetables contribute crunch and flavor, creating a well-rounded base. 6 Garlic: A must-have for aromatic depth. Freshly minced garlic elevates the dish. 7 All-purpose flour: Used to create a roux, it thickens the chowder and gives it that creamy texture. 8 Seafood stock or low-sodium chicken broth: This forms the chowder’s base. Homemade stock is ideal, but store-bought works too. 9 Whole milk and heavy cream: These dairy ingredients create the chowder’s luxurious creaminess. You can substitute half-and-half for a lighter option. 10 Yukon Gold potatoes: Their buttery flavor and creamy texture make them perfect for chowder. Diced for even cooking. 11 Old Bay seasoning: A classic seafood seasoning that adds a unique flavor profile. Feel free to adjust to your taste. 12 Dried thyme and paprika: These herbs and spices enhance the overall flavor, adding warmth and earthiness. 13 Bay leaf: Infuses the chowder with a subtle depth of flavor. Remember to remove it before serving! 14 Fresh lemon juice: A splash of acidity brightens the dish and balances the richness. Fresh parsley and chives: These herbs add a pop of color and freshness when garnishing. Oyster crackers or crusty bread: Perfect for serving alongside the chowder, adding a delightful crunch. For exact measurements, check the bottom of the article where you can find everything listed for easy printing! How to Make Creamy Lobster & Scallop Chowder Prepare the Seafood 1 Start by prepping your seafood. Pat the scallops dry with paper towels to remove excess moisture. This step is crucial for achieving that perfect sear. Remove the small side muscle from the scallops if it’s still attached. Season them lightly with salt and pepper. For the lobster, chop the cooked meat into bite-sized pieces. 2 Sear the Scallops Heat 2 tablespoons of butter and a splash of olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the scallops in a single layer. Sear them for about 1½ to 2 minutes per side until they’re golden brown and nearly cooked through. Avoid overcrowding the pot; this ensures they sear rather than steam. Transfer them to a plate and set 3 Sauté the Vegetables Reduce the heat to medium and add the remaining butter to the pot. Toss in the finely diced onion, celery, and carrot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant. This step builds the foundation of flavor for your chowder. Add minced garlic and cook for another 30 seconds, allowing its aroma to fill your kitchen. 4 Make the Roux Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. This roux is essential for thickening your chowder, giving it that creamy, luxurious texture. It’s a simple step that makes a world of difference in the final dish.Find Recipes 5 Add the Broth and Seasonings Slowly pour in the seafood stock while whisking to prevent lumps from forming. Add the Old Bay seasoning, dried thyme, paprika, and diced Yukon Gold potatoes. These ingredients will infuse the chowder with rich flavors. Bring the mixture to a gentle simmer, allowing the potatoes to soak up all those delicious seasonings. 6 Simmer Until Tender Let the chowder simmer uncovered for 15 to 20 minutes. Stir occasionally, checking the potatoes for tenderness. They should be fork-tender but not mushy. This simmering process allows the flavors to meld beautifully, creating a comforting base for your chowder. 7 Make it Creamy Lower the heat and gently stir in the whole milk and heavy cream. This is where the chowder gets its luxurious creaminess. Warm it gently for 3 to 5 minutes, ensuring it doesn’t boil vigorously. You want to maintain that silky texture without curdling the dairy.Get Fresh Dairy 8 Add the Lobster and Scallops Now it’s time to bring back the seafood! Stir in the chopped lobster meat and return the seared scallops to the pot. Simmer gently for 2 to 3 minutes, just until the seafood is heated through. Be careful not to overcook the scallops, as they can become rubbery if left too long. 9 Finish the Chowder Remove the bay leaf from the pot and stir in the fresh lemon juice. This brightens the flavors beautifully. Taste your chowder and adjust the seasoning with more salt and black pepper if needed. This final touch ensures every spoonful is bursting with flavor.