Comfort in a bowl. Gourmet taste. Effortless elegance. 😉
Ingredients:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/3 cup celery, finely chopped
- 2 medium potatoes, peeled and diced
- 3 cups seafood stock (or vegetable stock)
- 1 1/2 cups heavy cream
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 lb scallops, patted dry
- 2 lobster tails, cooked and chopped
- 1 tbsp fresh parsley, chopped
- Optional: lemon juice for brightness
Preparation:
Step 1: In a large pot, heat olive oil and 1 tbsp butter over medium heat. Add onion, garlic, and celery. Cook for 5 minutes until softened.
Step 2: Add diced potatoes, seafood stock, and paprika. Bring to a simmer and cook for 12–15 minutes until potatoes are tender.
Step 3: Stir in cream, season with salt and pepper, and reduce heat to low.
Step 4: In a separate skillet, heat remaining butter. Sear scallops for 2–3 minutes per side until golden brown. Set aside.
Step 5: Gently stir lobster meat into the chowder and cook for 2–3 minutes to heat through.
Step 6: Ladle chowder into bowls. Top with seared scallops, fresh parsley, and a squeeze of lemon if desired.
Why you’ll love this recipe
This Creamy Lobster Scallop Chowder is the epitome of comfort food elevated to a gourmet experience. The combination of sweet lobster and perfectly seared scallops in a rich, creamy broth is simply irresistible. It’s surprisingly easy to make, making it perfect for both a cozy weeknight dinner and an elegant dinner party. The smoky paprika adds a unique depth of flavor, and the fresh parsley and lemon juice brighten up the dish, creating a balanced and unforgettable culinary experience.
Serving Suggestions:
- Serve with crusty sourdough bread or garlic toast
- Add a side salad with citrus vinaigrette for a fresh contrast
- Enjoy with a sparkling water infused with lemon
Tips:
- Don’t overcook scallops—they should be just golden on each side
- Use pre-cooked lobster tails to save time
- For a lighter option, sub cream with half-and-half or coconut cream
- For added flavor, consider using homemade seafood stock.
- Make sure to pat the scallops dry before searing to ensure a good sear.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutrition Information:
Calories: 420 kcal
Protein: 30g
Sodium: 540mg
Conclusion
This Creamy Lobster Scallop Chowder is a delightful dish that brings together the luxurious flavors of lobster and scallops in a comforting and easy-to-make soup. Perfect for any occasion, this recipe is sure to impress your family and friends. Enjoy the rich, creamy texture and the burst of flavors in every spoonful!
Questions and Answers about this recipe:
- Can I use frozen scallops and lobster for this recipe?
- Yes, you can use frozen scallops and lobster. Make sure to thaw them completely before cooking. Pat the scallops dry before searing to ensure they get a good sear.
- What can I substitute for seafood stock?
- If you don’t have seafood stock, you can use vegetable stock or chicken stock as a substitute. The flavor will be slightly different, but it will still be delicious.
- How can I make this chowder dairy-free?
- To make this chowder dairy-free, you can substitute the heavy cream with coconut cream or another non-dairy cream alternative. Ensure the butter is also replaced with a dairy-free option like olive oil or a plant-based butter substitute.
- Can I add other vegetables to this chowder?
- Yes, you can add other vegetables to this chowder. Corn, carrots, or leeks would be great additions. Add them along with the potatoes to ensure they cook through.
- How long can I store leftovers?
- You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Avoid boiling to maintain the texture of the seafood.
