Name: Lobster Scallop Chowder Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups seafood or fish stock; 2 cups whole milk; 1 cup heavy cream; 2 cups peeled and diced potatoes; 1 cup corn kernels (fresh or frozen); 8 ounces lobster meat, cooked and chopped; 8 ounces sea scallops, cut in half if large; 1/2 teaspoon dried thyme; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped

Lobster Scallop Chowder Recipe tastes rich, buttery, and ocean-sweet, and it works perfectly for cozy weekends or low-key dinner parties in about 50 minutes. This chowder suits seafood lovers who want restaurant flavor without restaurant prices or stress. I first tested this on a Tuesday in sweatpants, so you can absolutely pull it off in real life.

Why Lobster Scallop Chowder Recipe Is Worth It

You get tender lobster, sweet scallops, and creamy potatoes in one spoonful, so every bite feels like a special occasion. The broth tastes silky and layered, with seafood stock, cream, and a touch of aromatics that make your kitchen smell like a coastal bistro.

You cook everything in one pot, which keeps cleanup easy and flavor concentrated. Leftovers reheat beautifully, so you enjoy that same luxurious taste the next day with almost no effort.

“This Lobster Scallop Chowder Recipe tastes like a fancy seaside restaurant dinner in a cozy bowl at home, and my family scraped the pot clean. ★★★★★”

Ingredients You Need

Seafood

1 pound lobster meat, chopped into bite-size pieces
- Use cooked lobster from steamed whole lobsters, frozen lobster meat, or good-quality refrigerated packs.
3/4 pound sea scallops, cut in half if large
- Pat them dry so they brown nicely and do not water down the chowder.
1 cup clam juice or seafood stock
- Use bottled clam juice or a seafood stock concentrate mixed with water.

Vegetables & Aromatics

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1 medium carrot, finely diced
3 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
1 bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon smoked paprika or sweet paprika
1/4 teaspoon cayenne pepper, optional, for gentle heat

Liquids & Dairy

1/2 cup dry-style seafood stock or extra clam juice to deglaze the pan
2 cups low sodium chicken broth or seafood broth
1 cup heavy cream
1/2 cup whole milk or half and half
2 tablespoons dry sherry or extra broth if you avoid alcohol in cooking

Thickener & Seasoning

2 tablespoons all purpose flour
- Use gluten free all purpose blend if you need a gluten free chowder.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley or chives, plus extra for garnish

Pantry shortcuts & brand notes

Use frozen diced onions and mixed mirepoix if you want to skip chopping.
Use Better Than Bouillon seafood base or chicken base if you do not have stock; mix with water as directed.
Use pre cooked lobster claw and knuckle meat from the seafood counter if whole lobsters feel like too much work.

Equipment

Large heavy-bottomed pot or Dutch oven
Medium skillet for browning scallops, optional but helpful
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Measuring cups and spoons

Quick Tips & substitutions

Pat scallops very dry so they brown and stay sweet, not rubbery.
Brown scallops in a separate skillet, then add them near the end so they do not overcook.
Use shrimp instead of scallops if scallops cost too much or you cannot find them.
Swap lobster for crab meat or extra shrimp if lobster feels out of budget.
Use half and half instead of heavy cream for a lighter chowder, and simmer a bit longer to thicken.
Use gluten free flour or a cornstarch slurry if you avoid gluten.
Use vegetable broth and plant based cream if you want a dairy free base, then add vegan seafood alternatives.
Cut potatoes small and uniform so they cook evenly and thicken the chowder slightly.
Taste and season at the very end, since seafood and stock already carry salt.

How to Make Lobster Scallop Chowder Recipe

Step 1: Prep the seafood and vegetables

Cut lobster meat into bite-size chunks and keep it chilled. Pat the scallops dry with paper towels and season them lightly with salt and pepper. Dice onion, celery, carrot, and potatoes, and mince the garlic so everything cooks evenly and quickly.

Step 2: Brown the scallops

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium high heat. When the fat shimmers and a tiny piece of scallop sizzles, add scallops in a single layer without crowding. Sear 1 to 2 minutes per side until they turn golden on the outside but still feel slightly soft in the center, then transfer them to a plate and keep them aside.

Step 3: Sauté aromatics

Place a large heavy pot over medium heat and add the remaining 1 tablespoon butter. Add onion, celery, and carrot with a pinch of salt and cook 5 to 7 minutes, stirring often, until they turn soft and fragrant. Stir in garlic, thyme, smoked paprika, and cayenne, and cook 30 seconds until the spices smell toasty.

Step 4: Build the base and add potatoes

Sprinkle flour over the vegetables and stir well so the flour coats everything. Cook 1 to 2 minutes while you stir, so the flour loses its raw taste and forms a light roux. Pour in the sherry or extra broth while you scrape up any browned bits from the bottom of the pot.

Step 5: Simmer the chowder

Add clam juice, chicken or seafood broth, bay leaf, and potatoes to the pot. Stir, bring the mixture to a gentle boil, then lower the heat to a steady simmer. Cook 15 to 20 minutes, stirring occasionally, until potatoes turn tender and the broth thickens slightly.

Step 6: Add cream and seafood

Lower the heat to low so the chowder barely simmers. Stir in heavy cream and milk, then add the lobster meat. Let the chowder heat gently 5 to 7 minutes so the lobster warms through and shares its flavor with the broth.

Step 7: Finish with scallops and seasoning

Add the seared scallops and any juices from the plate to the pot. Stir gently and cook 2 to 3 minutes so the scallops heat through without turning tough. Add lemon juice, taste, and adjust salt and pepper until the Lobster Scallop Chowder Recipe tastes rich, balanced, and slightly bright.

Step 8: Garnish and serve

Remove the bay leaf. Ladle the chowder into warm bowls so it stays hot longer. Top with chopped parsley or chives and a light sprinkle of paprika if you like a pretty finish.

Recipe Variations

Gluten free: Use gluten free all purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in near the end.
Dairy free: Use olive oil instead of butter and swap heavy cream and milk for full fat coconut milk or a rich oat cream.
Lighter version: Use half and half and extra broth instead of full heavy cream, and add more vegetables like leeks and extra carrots.
Extra protein: Add peeled shrimp or chunks of firm white fish such as cod or halibut during the last 5 to 7 minutes of simmering.
Spicy twist: Add extra cayenne or a spoonful of your favorite hot sauce at the end.
Herb lovers: Stir in fresh dill, tarragon, or extra thyme just before serving for a more herbal chowder.

Ways to Serve

Serve with crusty sourdough bread or warm baguette slices for dunking.
Pair with a simple green salad with lemony vinaigrette to cut through the richness.
Offer oyster crackers or buttered saltines on the side for classic chowder vibes.
Ladle smaller portions into cups and serve as a starter before grilled chicken or roasted vegetables.
Spoon over a small scoop of rice or mashed potatoes if you want a very hearty bowl.

Storage Success

Cool the Lobster Scallop Chowder Recipe to room temperature, then transfer it to airtight containers and refrigerate it for up to 3 days. Reheat it gently on the stove over low heat and stir often so the cream does not scorch and the seafood stays tender. If the chowder thickens in the fridge, loosen it with a splash of broth or milk while you reheat. Freeze leftovers only if you feel okay with a slightly changed texture, since cream based chowders can separate a bit after thawing.