Lobster & Scallop Seafood Chowder
Ingredients
Seafood
1 lb cooked lobster meat, chopped
1 lb sea scallops (cut into smaller pieces if large)
½ lb shrimp (optional, peeled and deveined)
Vegetables & Aromatics
4 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
2 medium potatoes, peeled and diced
1 small carrot, diced (optional, for color)
Liquids & Dairy
3 cups seafood stock (or chicken stock)
1 cup heavy cream
1 cup whole milk
Seasonings
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika
¼ tsp cayenne pepper (optional)
1 bay leaf
1 tsp Old Bay seasoning (optional)
Garnish (Optional)
Fresh parsley or chives, chopped
Oyster crackers or crusty bread
Instructions
Sauté the vegetables
In a large pot, melt the butter over medium heat. Add onion, celery, and carrot. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds.
Cook the potatoes
Add diced potatoes, seafood stock, bay leaf, salt, pepper, paprika, and Old Bay. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are tender.
Add dairy
Stir in the milk and heavy cream. Simmer gently (do not boil).
Add seafood
Add scallops and shrimp first. Cook for 3–4 minutes until just opaque. Gently fold in the cooked lobster meat and simmer for 2 more minutes.
Adjust seasoning
Taste and adjust salt, pepper, and spice. Remove bay leaf.
Serve
Ladle into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread.
Lobster & Scallop Seafood Chowder
