Name: Lobster & Scallop Seafood Chowder
Ingredients: 1 lb cooked lobster meat, chopped; 1 lb sea scallops (cut smaller if large); ½ lb shrimp (optional, peeled and deveined); 2 cups diced potatoes (Yukon Gold or russet); 1 cup diced onions; 1 cup diced celery; 1 cup diced carrots; 3 cloves garlic, minced; 1 cup corn kernels (fresh or frozen, optional); 4 tablespoons butter; 4 tablespoons all-purpose flour; 4 cups seafood stock (or chicken broth); 2 cups heavy cream; 1 cup whole milk; 1 bay leaf; 1 teaspoon Old Bay seasoning; 1 teaspoon dried thyme; Salt & pepper to taste; 2 tablespoons fresh parsley, chopped; 1 tablespoon lemon juice; Crushed red pepper (optional)

Ingredients

Scale

Seafood

1 lb cooked lobster meat, chopped
1 lb sea scallops (cut smaller if large)
½ lb shrimp (optional, peeled and deveined)

Vegetables & Aromatics

2 cups diced potatoes (Yukon Gold or russet)
1 cup diced onions
1 cup diced celery
1 cup diced carrots
3 cloves garlic, minced
1 cup corn kernels (fresh or frozen, optional)

Chowder Base

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups seafood stock (or chicken broth)
2 cups heavy cream
1 cup whole milk
1 bay leaf
1 teaspoon Old Bay seasoning
1 teaspoon dried thyme
Salt & pepper to taste

For Finishing

2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Crushed red pepper (optional)

Instructions

Step 1: Prepare the Seafood

If using raw scallops and shrimp, pat dry with paper towels. Cut large scallops in half for even cooking. Chop the cooked lobster into bite-size pieces. Keep the seafood chilled until needed. This prevents overcooking and keeps the texture firm, not rubbery.

Step 2: Sauté the Aromatics

In a large heavy pot or Dutch oven, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook for 5–7 minutes, stirring often, until softened and fragrant. This creates the foundational flavor that gives the chowder its depth.

Step 3: Add Flour to Create the Roux

Sprinkle flour over the vegetables and stir well, cooking the mixture for 2 minutes. The flour coats the vegetables and creates a roux—the thickening base for the chowder—without leaving a raw flour taste.

Step 4: Add Stock and Potatoes

Slowly pour in the seafood stock while whisking constantly. Add potatoes, bay leaf, thyme, Old Bay, salt, and pepper. Bring the mixture to a gentle simmer. Cook for 15–20 minutes or until the potatoes are fork-tender. This step builds the chowder’s hearty texture.

Step 5: Add Cream and Milk

Reduce heat to low and stir in the heavy cream and whole milk. Simmer gently—do not boil—so the dairy doesn’t curdle. At this point, the chowder should be smooth, creamy, and richly flavored.

Step 6: Add the Scallops and Shrimp

Add scallops (and shrimp if using) to the pot. Cook for 3–5 minutes, just until the scallops turn opaque and the shrimp turn pink. Avoid overcooking, which makes seafood tough.

Step 7: Add the Lobster

Stir in the cooked lobster meat and corn. Warm through for 2–3 minutes. Lobster is already cooked, so it needs only gentle heating.

Step 8: Taste and Finish

Remove the bay leaf. Stir in lemon juice and fresh parsley for brightness. Adjust seasoning with salt, pepper, or more Old Bay.

Notes

Seafood cooks quickly. Add it only at the end of the recipe and simmer gently. Overcooked scallops or shrimp turn rubbery, while lobster can become chewy. The moment they turn opaque or pink, they’re ready.