Lobster Scallop Chowder

🦞 Lobster Scallop Chowder

Serves 4–6

🔸 Ingredients:

Seafood:

• 1 lobster tail (or 1 whole cooked lobster), meat removed and chopped

• 8–10 large sea scallops, quartered

• Optional: shrimp or clams for extra seafood

Base:

• 4 strips thick-cut bacon, chopped

• 1 tbsp butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 1 carrot, diced (optional)

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups seafood stock (or chicken broth)

• 1 cup clam juice (or more stock)

• 1 cup heavy cream

• 1 cup whole milk

• 1 medium Yukon gold potato, diced small

• 1/4 cup dry white wine (optional)

Seasonings:

• Salt and freshly ground black pepper

• 1/2 tsp smoked paprika

• 1/4 tsp thyme

• Dash of cayenne or hot sauce (optional)

• Fresh parsley or chives, for garnish

🔸 Instructions:

1. Sauté the Base

• In a large pot, cook chopped bacon until crisp. Remove and set aside.

• In the bacon fat, melt butter and add onions, celery, carrot, and garlic.

• Cook until soft and fragrant, about 5–7 minutes.

2. Thicken the Chowder

• Stir in flour and cook 1–2 minutes to make a roux.

• Slowly whisk in seafood stock and clam juice (and wine, if using) to avoid lumps.

• Add potatoes and bring to a simmer.

• Simmer gently 10–15 minutes until potatoes are just tender.

3. Add Seafood & Cream

• Stir in heavy cream and milk.

• Add lobster meat and scallops.

• Simmer gently (do not boil) for about 5–7 minutes, until scallops are cooked through.

4. Season & Finish

• Add cooked bacon back in.

• Season with salt, pepper, paprika, thyme, and cayenne to taste.

• Ladle into bowls and garnish with fresh herbs and a drizzle of melted butter if desired.

🔸 Serving Ideas:

• Serve with crusty sourdough or oyster crackers.

• Pair with a dry white wine like Chardonnay or Sauvignon Blanc.

• Add a squeeze of lemon at the end to brighten the flavors.