Creamy Lobster and Scallop Chowder

• Prep Time: 25 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 5 minutes

• Servings: 6 generous bowls

• Difficulty Intensity: Intermediate / Moderate

• Cooking Heat Intensity: Medium-Low to High (Variable across stages)

Ingredients

For the Seafood:

• 1 lb raw lobster meat (tail and claw), cut into bite-sized chunks

• 1 lb fresh sea scallops, side muscle removed, patted completely dry

• 2 tbsp unsalted butter (for searing)

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

For the Chowder Base:

• 6 thick-cut bacon slices, diced

• 2 tbsp unsalted butter

• 1 large yellow onion, finely diced

• 2 medium stalks celery, finely chopped

• 1 medium leek (white and light green parts only), washed and thinly sliced

• 4 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• 3 cups seafood stock (or lobster broth)

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

• 1 cup fresh sweet corn kernels (or thawed frozen corn)

• 2 sprigs fresh thyme

• 1 dried bay leaf

• 1 1/2 cups heavy cream

• 1/2 cup whole milk

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional, for gentle warmth)

• 1 tbsp freshly squeezed lemon juice

• 3 tbsp fresh chives, finely snipped (for garnish)

• Kosher salt and freshly cracked black pepper to taste

Cooking Stages & Heat Intensities

Step-by-Step Instructions

1. Render the Bacon

Place a large heavy-bottomed Dutch oven or stockpot over medium-low heat. Add the diced bacon and cook slowly, stirring occasionally, until crisp and golden brown (about 8 to 10 minutes). Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave 2 tablespoons of rendered bacon fat in the pot, discarding any excess.

2. Soften the Aromatics

Increase the heat to medium and melt 2 tablespoons of butter into the bacon fat. Add the diced yellow onion, chopped celery, and sliced leeks. Season with a pinch of salt and cook, stirring frequently, until the vegetables are translucent and tender (about 6 to 8 minutes). Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Build the Roux and Deglaze

Sprinkle the 3 tablespoons of all-purpose flour evenly over the softened vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and form a smooth paste. Pour in the dry white wine to deglaze the bottom of the pot, using a wooden spoon to scrape up any browned bits (fond). Allow the wine to simmer vigorously for 1 to 2 minutes until reduced by half.

4. Simmer the Broth and Vegetables

Slowly pour in the seafood stock while whisking constantly to incorporate the roux seamlessly. Add the diced Yukon Gold potatoes, sweet corn kernels, fresh thyme sprigs, bay leaf, smoked paprika, and cayenne pepper. Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low. Cover the pot loosely and simmer for 15 to 18 minutes, or until the potatoes are fork-tender.

5. Sear the Seafood (Parallel Step)

While the potatoes are simmering, heat a large cast-iron skillet over high heat. Pat the scallops and lobster chunks completely dry with paper towels; season lightly with salt and black pepper. Add 2 tablespoons of butter to the hot skillet.

• Place the sea scallops into the pan without overcrowding and sear undisturbed for 90 seconds until a golden-brown crust forms. Flip and sear for 1 minute on the reverse side. Remove immediately to a plate.

• Add the lobster meat to the same hot skillet and sauté quickly for 1 to 2 minutes until just opaque and lightly firm. Transfer to the plate with the scallops. Cut the seared scallops into bite-sized halves or quarters if large.

6. Thicken and Finish the Chowder

Return to the Dutch oven and lower the heat to low. Remove and discard the thyme sprigs and bay leaf. Stir in the heavy cream and whole milk. Let the broth warm through for 3 minutes over low heat—do not let the mixture boil after adding dairy to prevent curdling.

7. Combine and Rest

Gently fold the seared lobster, scallops, and three-quarters of the reserved bacon into the chowder. Stir in the freshly squeezed lemon juice. Keep the pot over low heat for 2 to 3 minutes just until the seafood is heated through. Taste and adjust seasoning with additional kosher salt and black pepper as needed. Remove from the heat and let the chowder rest for 5 minutes before ladling.

Plating and Presentation

Ladle the hot chowder into warm, shallow bowls, ensuring an even distribution of lobster chunks, seared scallops, and tender potato cubes in every serving. Top each bowl with:

• Remaining crispy bacon pieces

• A generous sprinkle of fresh snipped chives

• Freshly ground black pepper

• Warm oyster crackers or a thick slice of crusty sourdough bread on the side

Chef’s Tips for Success

• Dry the Seafood Thoroughly: Moisture prevents proper browning. Patting your scallops and lobster meat dry ensures a deep, caramelized crust rather than steaming.

• Control Dairy Temperatures: Never boil the chowder once the cream and milk have been incorporated; gentle simmering preserves the silkiness of the dairy and prevents separation.

• Starch Selection: Yukon Gold potatoes hold their shape well while releasing just enough natural starch to enhance the chowder’s body alongside the roux.

Nutritional Information

Values per serving (based on 6 equal servings):