Lobster Scallop Chowder Recipe tastes rich and buttery with sweet chunks of seafood in a creamy, herby broth, and it comes together in about 45 minutes from start to finish. This chowder works well for cozy weeknights, at-home date nights, or when you want restaurant flavor without restaurant prices. I first tested this on a random Tuesday in sweatpants, and my family still talks about “that fancy soup night.”

Why Make This Lobster Scallop Chowder Recipe at Home

You control the seafood quality, the salt, and the cream, so the chowder tastes fresher than most restaurant versions. You also load it with more lobster and scallops than any place that charges by the ounce.

This recipe uses simple grocery store ingredients and basic equipment, so you do not need pro chef skills. You can also tweak the richness, spice level, and veggie mix to match picky eaters or seafood lovers.

“This Lobster Scallop Chowder Recipe tastes like a special-occasion restaurant dish that you somehow pulled off in your own kitchen, and everyone will ask for seconds. ★★★★★”

Ingredients You Need

Seafood

1 pound lobster meat, chopped into bite-size pieces
- Use cooked claw and tail meat from steamed lobsters or high-quality frozen lobster meat.
- Avoid heavily brined or pre-seasoned lobster, since it can taste salty.
3/4 pound sea scallops, cut in half if large
- Pat them very dry so they sear instead of steaming.
- You can use bay scallops, but reduce cooking time since they cook faster.

Aromatics and Vegetables

4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1 large carrot, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (optional, for gentle heat)
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 bay leaf

Liquids and Dairy

3 cups seafood stock or fish stock
- Pantry shortcut: use bottled clam juice plus water to reach 3 cups if you cannot find seafood stock.
1 cup low sodium chicken broth
- This rounds out flavor if your seafood stock tastes mild.
1 cup heavy cream
1 cup whole milk or half-and-half
1 tablespoon lemon juice, plus more to taste

Potatoes and Seasoning

1 pound Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- Yukon Golds hold shape and stay creamy, which works nicely in chowder.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or chives, for garnish

Optional Flavor Boosters

1 teaspoon Old Bay seasoning, if you like a classic New England seafood chowder vibe
1 teaspoon sugar, only if your tomato paste tastes very sharp and you want to soften the acidity

Equipment List

Large heavy-bottomed pot or Dutch oven, at least 5 quarts
Large skillet for searing scallops (cast iron or stainless works best)
Cutting board and sharp chef’s knife
Wooden spoon or heatproof spatula
Ladle
Measuring cups and spoons

Tips & Mistakes

Pat scallops very dry so they sear and brown; wet scallops release liquid and turn rubbery.
Heat the skillet until it feels hot before you add scallops, or they will stick and steam.
Cut potatoes into even cubes so they cook at the same rate and do not turn mushy.
Add dairy after potatoes turn tender, since boiling cream for too long can curdle or separate.
Taste the chowder near the end and adjust salt, pepper, and lemon; seafood stocks vary a lot in saltiness.
Use low or medium heat once you add cream so the chowder stays silky and does not scorch.
Stir gently after you add lobster and scallops so the pieces stay intact and do not shred.
Avoid overcooking scallops and lobster; they should feel just firm and springy, not tough.
Chill leftovers quickly in shallow containers so the seafood stays safe and tasty.

How to Make Lobster Scallop Chowder Recipe

Step 1: Prep the Seafood and Vegetables

Pat the scallops dry with paper towels and cut them in half if they look large. Chop the cooked lobster meat into bite-size chunks and keep it chilled until you need it. Dice onion, celery, carrot, and potatoes so they cook evenly.

Step 2: Crisp the Bacon and Build the Base

Place your large pot over medium heat and add the chopped bacon. Cook until the bacon turns crisp and renders its fat, about 6 to 8 minutes. Scoop the bacon pieces out with a slotted spoon and set them aside, while you leave the bacon fat in the pot.

Add butter to the bacon fat and let it melt. Stir in onion, celery, and carrot with a pinch of salt. Cook until the vegetables soften and turn fragrant, about 6 to 8 minutes, and stir often so they do not brown too much.

Step 3: Add Garlic, Tomato Paste, and Spices

Stir in the minced garlic and cook for about 30 seconds until it smells fragrant. Add tomato paste and cook it for 2 to 3 minutes, while you stir, so it darkens slightly and tastes richer. Sprinkle in smoked paprika, sweet paprika, cayenne, thyme, and Old Bay if you use it, and stir to coat the vegetables.

Sprinkle flour over the mixture and stir well so the flour coats everything. Cook this mixture for 1 to 2 minutes to remove the raw flour taste. The mixture will look thick and cling to the vegetables.

Step 4: Add Stock and Potatoes

Pour in seafood stock and chicken broth while you stir to avoid lumps. Add the bay leaf and the diced potatoes. Bring the pot to a gentle boil, then lower the heat to a steady simmer.

Cook until the potatoes turn just tender when you pierce them with a fork, about 12 to 15 minutes. Stir occasionally so nothing sticks to the bottom. Taste the broth and add salt and pepper at this stage.

Step 5: Add Cream and Milk

Lower the heat to medium low. Stir in heavy cream and milk or half-and-half. Let the chowder heat gently until it steams and thickens slightly, about 5 to 7 minutes, and stir often.

Do not let it boil hard, since that can cause the dairy to separate. Adjust the thickness by adding a splash of stock or milk if it feels too thick. Add a pinch of sugar if the tomato base tastes too sharp for your liking.

Step 6: Sear the Scallops

While the chowder heats with the cream, place a large skillet over medium high heat. Add a light film of oil and heat it until it shimmers. Season the dry scallops with salt and pepper on both sides.

Lay the scallops in the hot skillet without crowding them. Sear for about 1.5 to 2 minutes per side until they develop a golden crust and feel just firm. Remove them from the skillet and set them aside; they will finish gently in the chowder.

Step 7: Add Lobster and Scallops to the Chowder

Stir the cooked lobster meat into the hot chowder. Add the seared scallops and any juices from the plate. Let the chowder sit over low heat for 3 to 5 minutes so the seafood warms through and shares flavor with the broth.

Squeeze in the lemon juice and taste again. Adjust salt, pepper, and cayenne to your preference. Remove the bay leaf and stir in most of the chopped parsley or chives, while you save a little for garnish.

Step 8: Serve

Ladle the Lobster Scallop Chowder into warm bowls. Top each bowl with crisp bacon pieces and the remaining herbs. Add a grind of black pepper on top, and serve with crusty bread or oyster crackers.

Variations I've Tried

I swap half the lobster for shrimp when I want to stretch the budget, and the chowder still tastes rich and luxurious. I also tried a lighter version with more milk and less cream, and it worked nicely for lunch, though it felt more like a hearty soup than a full-on chowder. Sometimes I add corn kernels and a pinch of smoked paprika for a slightly sweet, smoky twist that kids love.

You can skip bacon and use olive oil plus a touch of smoked paprika if you cook for someone who avoids pork. I also tested a version with a splash of coconut milk in place of part of the cream, which gave a subtle sweetness and worked well with extra lime and cilantro. If you prefer a thicker chowder, you can mash a few potato cubes against the side of the pot and stir them in to thicken naturally.

How to Serve Lobster Scallop Chowder Recipe

Serve this Lobster Scallop Chowder Recipe in warm bowls with crusty bread, garlic toast, or simple buttered rolls to soak up the creamy broth. Add a crisp green salad or steamed green beans on the side to balance the richness. Top each bowl with extra herbs, a squeeze of lemon, and a few bacon crumbles for texture and color.

This chowder works nicely as a main course, but you can also serve smaller portions as a starter for a special meal. I like to set out hot sauce, extra black pepper, and lemon wedges so everyone can tweak their bowl at the table.

How to store

Cool the chowder to room temperature within 1 hour, then transfer it to shallow airtight containers.
Store in the fridge for up to 2 days; seafood tastes best when you enjoy it fairly soon.
Reheat gently on the stove over low to medium heat, while you stir often, and stop heating as soon as it steams; avoid boiling so the cream stays smooth and the seafood stays tender.
Freeze in airtight containers for up to 2 months, but expect the texture to change slightly; reheat from thawed over low heat and whisk in a splash of fresh cream or milk to smooth it out.