Lobster & Seared Scallop Chowder
This Lobster & Seared Scallop Chowder is the kind of dish that feels like a quiet celebration in a bowl—luxurious yet comforting, refined yet deeply nourishing.
Every spoonful layers the sweetness of fresh lobster, the buttery caramelization of perfectly seared scallops, and the velvety richness of a cream-based broth infused with garlic, onions, and smoked paprika. It’s a chowder that warms you from the inside out, wrapping you in seaside warmth and classic coastal indulgence.
This recipe transforms simple ingredients into an elevated, restaurant-worthy experience that feels both soulful and unforgettable.
Why People Will Love Lobster & Seared Scallop Chowder
It delivers restaurant-level luxury at home, combining lobster and golden-seared scallops in one indulgent, elegant bowl.
The flavor builds in layers, starting with sweet aromatics, moving into buttery seafood richness, and finishing with a silky, smoky cream base.
Textures contrast beautifully—tender potatoes, delicate lobster, and crisp-edged scallops that add depth and sophistication.
It offers true comfort with refinement, a chowder that feels both cozy and elevated, perfect for special evenings or quiet self-care meals.
Each spoonful feels intentional and crafted, showcasing slow-simmered warmth, natural sweetness from the sea, and thoughtful balancing of richness and spice.
It creates a memorable dining moment, transforming simple ingredients into a dish that feels celebratory, soul-warming, and deeply satisfying.
Key Ingredients:
Sea Scallops – Their naturally sweet, ocean-kissed flavor becomes even more profound once seared into a golden crust, adding richness and elegance to every bowl.
Lobster Meat – Tender, buttery chunks of lobster infuse the chowder with luxurious depth, transforming the broth into something comforting yet indulgent.
Yukon Gold Potatoes – Creamy and velvety, they absorb the aromatic stock and help build the chowder’s signature heartiness and body.
Seafood Stock – The soul of the dish, carrying subtle marine sweetness that anchors every other ingredient in authentic coastal flavor.
Heavy Cream & Milk – These bring the silky, velvety richness that makes the chowder feel both comforting and decadent.
Smoked Paprika – A whisper of warmth and smokiness that enhances the sweetness of the seafood and adds a quiet complexity to the creamy base.
Fresh Aromatics (Onion & Garlic) – These foundational flavors bloom in butter, creating the savory backbone the chowder builds upon.
Fresh Parsley – A bright herbal lift that cuts through the richness and finishes each serving with freshness and color.
Expert Tips:
Pat the scallops bone-dry for perfect searing.
Any moisture prevents caramelization. Truly dry scallops create that signature golden crust, adding both flavor and texture that transform the chowder from simple to luxurious.
Let the skillet reach true searing temperature.
Don’t rush this. A hot pan ensures the scallops cook quickly, stay tender inside, and develop the Maillard browning that intensifies their natural sweetness.
Sear the scallops in small batches to avoid steaming.
Overcrowding traps moisture, sabotaging the crust. Give each scallop room to breathe for the best results.
Use Yukon gold potatoes specifically for their creamy, buttery interior.
They hold their shape while still providing velvety richness as they simmer in the broth—no chalkiness, no falling apart.
Add the lobster at the very end to avoid toughness.
Lobster becomes rubbery when overheated. A gentle warm-through preserves its tenderness and natural sweetness.
Do not boil the cream base once dairy is added.
Keep the heat low. Boiling causes separation, graininess, and loss of the smooth, silky chowder texture.
Build flavor by scraping the fond from the pan.
The browned bits left from searing scallops contain deep umami richness—dissolve them into the chowder for an elevated depth of flavor.
Balance richness with fresh herbs.
A sprinkle of parsley just before serving cuts through the creaminess and brightens the overall dish, preventing the chowder from feeling heavy.
Lobster & Seared Scallop Chowder
Ingredients
Seafood
6 large sea scallops, patted completely dry
1 cup cooked lobster meat, claws or chunks
Fats & Oil
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
Aromatics
1 small onion, finely diced
2 garlic cloves, minced
Base & Vegetables
2 cups Yukon gold potatoes, peeled and cut into cubes
2½ cups seafood stock (or chicken stock as a substitute)
Creamy Components
1 cup heavy cream
½ cup whole milk
Seasoning
½ teaspoon smoked paprika
Salt and freshly cracked black pepper, to taste
Finishing Touch
Fresh parsley, chopped, for garnish
Instructions
1. Sear the Scallops
Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
Once the pan is hot, add the scallops and sear them for 2–3 minutes per side until a deep golden crust develops.
Transfer the scallops to a plate and set aside.
(This step creates rich, caramelized flavor that elevates the entire chowder.)
2. Sauté the Aromatics
In a large pot, melt the remaining tablespoon of butter.
Add the diced onion and minced garlic, cooking until softened and fragrant.
This forms the savory foundation of the chowder.
3. Cook the Potatoes
Add the cubed Yukon gold potatoes and pour in the seafood stock.
Bring to a gentle simmer and cook for 10–15 minutes, or until the potatoes are tender when pierced with a fork.
This builds the hearty, comforting body of the chowder.
4. Create the Creamy Base
Lower the heat and stir in the heavy cream, whole milk, and smoked paprika.
Season with salt and cracked black pepper to taste.
Add the lobster meat and let it warm through for 2–3 minutes, allowing the flavors to meld and the chowder to thicken slightly.
5. Finish and Serve
Ladle the hot chowder into bowls.
Top each serving with the seared scallops and a sprinkle of fresh parsley.
Serve immediately for a luxurious, soul-warming seafood meal.
Important Notes When Making Lobster & Seared Scallop Chowder
Scallops must be dry-packed, not wet-brined.
Wet scallops (treated with STP) release excess water, preventing a proper sear and diluting the chowder. Dry-packed scallops guarantee better browning and truer flavor.
Temperature control is everything.
Chowders suffer when boiled after cream is added—boiling breaks the emulsion, causing graininess. Maintain low to medium-low heat during the creamy phase to achieve a smooth, velvety finish.
Use seafood stock for maximum depth—chicken stock is a backup only.
Seafood stock enhances sweetness and brininess, tying the scallops and lobster together. If using chicken stock, the chowder will be milder and less “ocean-forward.”
Cut potatoes into even cubes to ensure uniform doneness.
Uneven pieces lead to some potatoes falling apart while others remain undercooked, disrupting both texture and consistency.
Do not over-stir the chowder once potatoes soften.
Overmixing breaks down the potatoes, turning the chowder gluey. Stir gently and only as needed.
Add the lobster at the very end to protect tenderness.
Lobster becomes rubbery if simmered too long. Warming it through is enough for perfect texture.
Taste and adjust at the very end—cream suppresses saltiness.
Seasoning too early can lead to oversalting once the chowder reduces. Balance salt, pepper, and smoked paprika only after the final simmer.
Allow the chowder to rest 3–5 minutes before serving.
This short settling time helps the flavors bloom and slightly thickens the chowder naturally without extra flour or starch.
How to Enjoy This Lobster & Seared Scallop Chowder After Cooking:
1. Let the Chowder Rest and Settle
Allow the pot to rest for 3–5 minutes off the heat.
This short pause lets the cream thicken naturally, the potatoes stabilize, and the flavors harmonize.
The chowder becomes richer, smoother, and easier to ladle without breaking the scallops.
2. Build the Perfect Bowl
Start by gently ladling the hot chowder into a warm bowl (warming the bowl in hot water is next-level).
Arrange the seared scallops on top rather than mixing them in—this preserves their crust and makes each serving feel restaurant-worthy.
Spoon just enough broth over the scallops so their edges remain crisp but warm.
3. Add Fresh Elements to Balance the Creaminess
Sprinkle with freshly chopped parsley or chives to brighten each bite.
Add a tiny squeeze of lemon if you like acidity—just a few drops cut through the richness and make the seafood flavors pop.
Optional: a light dusting of smoked paprika enhances the warmth and aroma.
4. Enjoy It With the Right Companions
Serve with crusty bread, toasted baguette slices, sourdough, oyster crackers, or garlic butter toast.
Bread acts as both a flavor anchor and a tool to soak up the buttery broth.
A simple side salad with lemon vinaigrette can reset the palate between bites.
5. Eat It Slowly for Layered Flavor Moments
Start with a spoonful of the creamy base—notice the sweetness of onion, the tenderness of potato, and the smoky warmth of paprika.
Cut into a scallop next: feel the crisp sear on the outside and soft interior.
Follow with a chunk of lobster for contrast in sweetness and texture.
Alternate between broth, scallop, potato, and lobster to appreciate how each one plays a role.
6. Pair It With the Right Drink (Optional but Elevating)
White wine: a crisp Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay helps cleanse the palate.
Light beer: something clean like a pilsner pairs beautifully with creamy dishes.
Sparkling water with lemon: enhances freshness without interfering with flavor.
7. Enjoy the Final Spoonful Warm
Chowder thickens as it cools. If the last few spoonfuls tighten too much, warm them for 10–15 seconds or stir in a splash of warm stock.
This keeps the last bite just as comforting as the first.
8. Store and Reheat Thoughtfully (If Any Leftovers Exist)
Store in a tight container for up to 2 days.
Reheat gently on low heat, stirring occasionally.
Never boil—the cream will separate and the scallops will toughen.
Nutrition Information:
For Lobster & Seared Scallop Chowder
(Values are per 1 serving assuming the recipe serves 4.)
Calories: 385 kcal | Total Fat: 25.4 g | Saturated Fat: 13.2 g | Monounsaturated Fat: 8.4 g | Polyunsaturated Fat: 1.4 g | Cholesterol: 142 mg | Sodium: 480–620 mg (depending on added salt & stock) | Total Carbohydrates: 18.7 g | Dietary Fiber: 1.8 g | Sugars: 3.2 g | Protein: 23.5 g
Frequently Asked Questions:
What makes this chowder richer and more luxurious than traditional versions?
The combination of seared scallops, tender lobster meat, and a cream-based broth creates a layered richness that typical chowders don’t have. Searing the scallops builds deep caramelization, and the lobster infuses natural sweetness and ocean flavor into the soup.
Can this chowder be made without seafood stock and still taste good?
Yes — chicken stock can be used as a substitute, and the cream + lobster meat still delivers plenty of flavor. However, seafood stock provides the most authentic coastal depth, so the final dish is noticeably more complex when made with it.
Is this recipe spicy or smoky?
Not spicy—only lightly smoky. The smoked paprika adds warmth and depth without heat. If you want spice, a pinch of cayenne or crushed red pepper can be added without changing the flavor profile.
What texture should the chowder have when finished?
It should be silky and lightly thickened, not overly dense. The potatoes break down slightly to add body, while the cream smooths everything out. The consistency should coat a spoon but still pour easily.
Can I prepare part of this dish ahead of time?
Absolutely. The potato-and-cream base can be made several hours ahead and reheated gently. Add the lobster and scallops right before serving to keep them tender and prevent overcooking.
How do I get a perfect golden crust on the scallops?
To achieve a true sear, the scallops must be very dry before hitting the pan. Pat them multiple times with paper towels, make sure the pan is fully heated, and avoid overcrowding. If the scallops steam instead of sear, they’ll turn pale and rubbery rather than caramelized and crisp-edged.
How do I keep the chowder from curdling when adding cream?
Use gentle heat when incorporating dairy. After the potatoes soften, reduce the heat to low before adding cream and milk. Never boil the chowder once the cream is added—this prevents separation and keeps the texture silky.
Can I thicken the chowder more if I want it creamier?
Yes. Lightly mash a few cooked potato cubes directly in the pot, then stir the chowder. The starch will naturally thicken the broth without flour or cornstarch, keeping the soup velvety and naturally rich.
When should the lobster meat be added to avoid overcooking?
Lobster should only be warmed through, never boiled. Add it during the last 2–3 minutes of simmering. Overcooked lobster becomes tough and stringy, so the gentle final heat is essential.
How do I keep the scallops from turning rubbery once added to the bowl?
Serve the chowder immediately after assembling. The scallops stay on top rather than simmering in the broth, which preserves their golden crust and tender interior. If the chowder sits too long, residual heat can overcook them.