Introduction to Lobster Scallop Chowder
Isn’t it just something about warm soup, indeed quite magical, isn’t it? This Lobster Scallop Chowder is so creamy and delicious and perfect for quick dinners on a weeknight or very special occasions. I mean, you know, as a food lover who loves to cook at home, I totally get the fact that we need something fast and pretty darn amazing at that … and this chowder pretty much covers that line. …Especially when date night might have gotten delayed. Amen and pass me a spoon! Let us drown in this delicious venture together!
Why You’ll Love This Lobster Scallop Chowder
Who doesn’t like sometimes to have a meal that is easy and blow-your-mind good? On hectic evenings, this Lobster Scallop Chowder takes 45 minutes only to be prepared, emerging as a total time-saver. An explosion of flavors sinfully comes up with the combination of rich cream, sweet seafood, and fresh herbs in the middle that just entails melting one’s heart. And I’ll do most of the work at night when it is least crowded. Trust me, your palate knows the difference!
Ingredients for Lobster Scallop Chowder
Now, let’s gather our ingredients for this unforgettable Lobster Scallop Chowder. Each one plays a vital role in creating a delightful blend of flavors and textures, so let’s take a closer look!
- Cooked lobster meat: It adds a rich, sweet flavor that’s a hallmark of any chowder worth its salt.
- Sea scallops: These tender morsels of seafood elevate the dish with their buttery finish.
- Unsalted butter: This will create a silky base, contributing to the chowder’s creaminess.
- Olive oil: A splash of this adds depth and helps sauté the onions and garlic perfectly.
- Onion: Finely chopped onions provide sweetness and aroma, setting the foundation for the dish.
- Garlic: Fresh garlic brings a punch of flavor that complements every ingredient wonderfully.
- Potatoes: Diced potatoes not only add heartiness but also thicken the chowder naturally as they cook down.
- Seafood stock: Using seafood stock will enhance the dish’s ocean flavors; homemade is always a bonus!
- Heavy cream: This is what makes the chowder luxuriously creamy and indulgent.
- Whole milk: It lightens up the creaminess while balancing flavors beautifully.
- Corn kernels: Adds a subtle sweetness and vibrant color; fresh or frozen works perfectly.
- Fresh dill: A sprinkle of dill brings freshness and a pleasing herbal note that ties everything together.
- Salt and black pepper: Essential seasonings to highlight all those delicious flavors.
- Lemon wedges: The perfect tangy finish to brighten the chowder’s richness when served.
For precise measurements, don’t forget that you can find all the exact quantities at the bottom of the article, ready for printing! Whether you’re a seasoned chef or a kitchen rookie, these ingredients will help you create something special in no time.
How to Make Lobster Scallop Chowder
Now, let’s get into the heart of this delightful Lobster Scallop Chowder. Each step is simple, but the flavors that develop are anything but ordinary. Ready your aprons and let’s dive in!
Step 1: Sautéing the Aromatics
Start by heating the unsalted butter and olive oil in a large pot over medium heat. Once the butter melts, toss in the finely chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3 minutes. Your kitchen will begin to smell heavenly!
Step 2: Cooking the Potatoes
Add the diced potatoes to the pot and give them a stir. Cook these little gems for about 3 to 4 minutes. This step helps them get slightly soft, setting the stage for a deliciously hearty chowder.
Step 3: Adding the Stock
Pour the seafood stock into the pot, raising the heat to bring it to a boil. As soon as it bubbles, reduce the heat to a gentle simmer. Cook for about 10 to 12 minutes, until the potatoes are tender and ready to soak in all that wonderful flavor.
Step 4: Incorporating Cream and Corn
Now, it’s time for the magic! Stir in the heavy cream, whole milk, and corn kernels. Warm everything gently over low heat, being careful not to boil. This mixture is where the chowder becomes irresistibly creamy and delightful.
Step 5: Adding Seafood
Here comes the star of our show! Add the chopped lobster and halved scallops to the pot. Cook for just 3 to 5 minutes, until the scallops turn opaque. That’s when you know they’re perfect and ready to tenderly blend with the chowder.
Step 6: Final Seasoning
Give the chowder a taste and adjust the salt and black pepper to your liking. Serve your luxurious Lobster Scallop Chowder hot, with lemon wedges on the side for that extra zing. You’re now ready to enjoy a bowl of pure bliss!
Tips for Success
- Use fresh lobster and scallops for optimal flavor.
- Make your own seafood stock for a richer taste.
- Don’t skip the lemon wedges; they add a refreshing contrast.
- For a thicker chowder, mash a few potato pieces.
- This chowder reheats beautifully, so feel free to make it ahead.
Equipment Needed
- Large pot: A sturdy pot is essential; a Dutch oven works great, too.
- Wooden spoon: This is perfect for stirring without scratching your pot.
- Measuring cups: For precise liquid measurements; a jug can also suffice.
- Sharp knife: A must for chopping ingredients smoothly.
- Cutting board: Protects your countertop while prepping.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños for an extra kick of heat.
- Vegetarian Option: Swap lobster and scallops for mushrooms and add more veggies like zucchini and carrots for a hearty vegetarian chowder.
- Herb Infusion: Experiment with other herbs like thyme or tarragon for a different flavor profile.
- Gluten-Free: Ensure your seafood stock is gluten-free and use gluten-free corn starch to thicken if desired.
- Coconut Cream Twist: Use coconut cream instead of heavy cream for a tropical taste and dairy-free option.
Serving Suggestions for Lobster Scallop Chowder
- Pair with crusty artisan bread for that perfect dip and scoop.
- A crisp green salad complements the richness of the chowder.
- Serve with a refreshing white wine, like Sauvignon Blanc or a light Pinot Grigio.
- Garnish with extra fresh dill for a beautiful presentation.
- For an elegant touch, offer lemon-infused butter on the side.
FAQs about Lobster Scallop Chowder
Here are some common questions I’ve encountered while sharing my Lobster Scallop Chowder recipe. Let’s make sure you feel confident as you dive into making this delightful dish!
Can I use frozen lobster and scallops?
Absolutely! Frozen seafood works just fine. Just make sure to thaw them completely before adding them to the chowder, ensuring even cooking.
How long will leftovers last in the fridge?
Your delicious chowder should be good for about 3 to 4 days in the refrigerator. Just store it in an airtight container to keep it fresh.
Can I make this chowder ahead of time?
Yes! This creamy chowder tastes even better after the flavors meld together. Prepare it a day in advance and reheat it on the stove before serving.
What can I serve with lobster scallop chowder?
Crusty bread, a fresh green salad, or even a light white wine complement the flavors beautifully. These pairings enhance your dining experience!
Is this chowder gluten-free?
Yes, as long as you ensure that your seafood stock is gluten-free, this chowder can be a safe option for those who avoid gluten.
Final Thoughts
Creating this Lobster Scallop Chowder is more than just cooking; it’s an experience that warms the heart and brings smiles to the table. With every creamy spoonful, you’ll taste the ocean, love, and effort that went into this dish. Whether it’s a cozy night in or a gathering of friends, this chowder elevates any occasion. I’ve found that sharing a bowl often leads to laughter and stories, creating cherished memories. So, roll up your sleeves, embrace the joy of cooking, and spoil your family with this delightful recipe. You won’t regret it!
Print
Lobster Scallop Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and delicious chowder featuring lobster and scallops, perfect for seafood lovers.
Ingredients
- 200 g cooked lobster meat, chopped
- 200 g sea scallops, halved
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 500 ml seafood stock or fish stock
- 240 ml heavy cream
- 120 ml whole milk
- 120 ml corn kernels, fresh or frozen
- 1 tbsp fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add diced potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.
- Pour in seafood stock. Bring the liquid to a boil, then reduce the heat and simmer for 10 to 12 minutes, until potatoes are tender.
- Stir in heavy cream, milk, and corn kernels. Warm gently over low heat, avoiding boiling.
- Add the chopped lobster and halved scallops to the pot. Cook for 3 to 5 minutes, just until scallops turn opaque.
- Season with salt, black pepper, and chopped fresh dill. Serve hot with lemon wedges on the side.
Notes
- For added flavor, consider using homemade seafood stock.
- This chowder can be made ahead of time and reheated before serving.
- Pair with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
