Lobster Scallop Chowder Recipe tastes rich and buttery with sweet pops of seafood, tender potatoes, and a silky, creamy broth that feels like a cozy restaurant meal at home. It works perfectly for date nights, holidays, or any chilly evening when you want something special in about 50–60 minutes from start to finish. I first tested this chowder on a snowy Tuesday and ended up eating it straight from the pot at the stove, so you can guess how that went.

Why Choose This Lobster Scallop Chowder Recipe

This Lobster Scallop Chowder Recipe layers flavor from the bottom up, so every spoonful tastes complex, not flat or overly creamy. You get sweetness from lobster and scallops, smokiness from bacon, and depth from a quick seafood stock that you build right in the pot.

The recipe uses grocery store shortcuts like bottled clam juice and frozen lobster meat, so you skip the stress of cooking live lobsters on a busy night. You also cook everything in one pot, which makes cleanup easy and keeps the flavors concentrated and rich.

“I made this Lobster Scallop Chowder Recipe for a small family dinner, and everyone went quiet after the first bite. The broth tasted velvety and full of seafood flavor, the scallops stayed tender, and my picky teenager asked for seconds. This now replaces our usual restaurant chowder, and my kitchen smelled like a coastal bistro in the best way.”

Ingredients You’ll Need

Seafood

8 ounces lobster meat, chopped into bite-size pieces
- Use thawed frozen lobster claw and knuckle meat for convenience.
- If you cook whole lobsters, chill the meat before chopping so it stays firm.
8 ounces sea scallops, side muscle removed
- Pat them very dry so they brown nicely.
- If scallops look large, cut them in half horizontally so they cook evenly.
1 cup bottled clam juice
- Choose a low-sodium brand so you control the salt level.

Vegetables and Aromatics

2 tablespoons unsalted butter
2 tablespoons neutral oil (canola, avocado, or light olive oil)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
1 small leek, white and light green parts only, thinly sliced and rinsed
2 cups Yukon Gold potatoes, peeled and cut into ½‑inch cubes
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried thyme leaves

Bacon and Seasoning

4 slices thick-cut bacon, chopped
- Applewood smoked bacon adds nice depth.
½ teaspoon smoked paprika
¼ teaspoon sweet paprika
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional, for gentle heat)
¾ to 1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper

Liquids and Dairy

3 cups low-sodium seafood stock or chicken stock
- If you only have chicken stock, add a bit more clam juice for seafood flavor.
1 cup whole milk
1 cup heavy cream
¼ cup dry-style bottled clam juice or extra stock if you want thinner chowder
1 tablespoon fresh lemon juice

Thickener and Finishing Touches

2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives or green onion tops
Optional: 1 teaspoon hot sauce for serving

Pantry Shortcuts and Substitutions

Use frozen chopped onions and mixed mirepoix if you want to save prep time.
Swap half-and-half for the milk and cream if you want a slightly lighter chowder.
Use shrimp in place of scallops if scallops cost too much or look tired at the store.
Add a handful of frozen corn or peas at the end for extra texture and sweetness.

Equipment List

Large heavy-bottomed pot or Dutch oven (at least 5.5 quarts)
Large skillet (optional, for searing scallops separately)
Cutting board and sharp chef’s knife
Wooden spoon or heat-safe spatula
Ladle
Small bowl or measuring cup for mixing flour slurry
Tongs or slotted spoon

Tips & Tricks

Pat lobster and scallops very dry so they sear instead of steaming in the pot.
Cook bacon slowly over medium heat so it renders fully and flavors the base.
Sauté the vegetables until they turn soft and glossy; this step builds sweetness and depth.
Cut potatoes into even cubes so they cook at the same rate and keep their shape.
Keep the chowder at a gentle simmer, not a hard boil, so the dairy stays smooth.
Add seafood near the end and cook it just until opaque to keep it tender.
Taste the broth before adding extra salt, since bacon and clam juice already add salinity.
If the chowder looks too thick, stir in warm stock or milk a little at a time.
Chill the pot uncovered until steam stops rising, then cover before refrigerating to avoid condensation.
Reheat slowly over low heat and stir often so the chowder stays creamy and does not separate.

How to Make Lobster Scallop Chowder Recipe

Step 1: Crisp the bacon and build the flavor base

Place your large pot over medium heat and add the chopped bacon. Cook, stirring often, until the bacon turns crisp and releases its fat, about 6 to 8 minutes. Scoop the bacon pieces out with a slotted spoon and set them aside on a paper towel, but leave the rendered fat in the pot.

Add the butter and oil to the bacon fat and let the butter melt. Toss in the onion, celery, carrots, and leek. Stir and cook until the vegetables turn soft and lightly golden around the edges, about 8 to 10 minutes, and scrape up any browned bits from the bottom of the pot.

Step 2: Add aromatics, spices, and flour

Stir in the garlic and cook until it smells fragrant, about 30 seconds. Sprinkle in the smoked paprika, sweet paprika, oregano, crushed red pepper flakes if using, and a pinch of salt and pepper. Stir well so the spices coat the vegetables and toast slightly, about 1 minute.

Sprinkle the flour over the vegetables and stir until no dry spots remain. Cook this mixture for 1 to 2 minutes, stirring constantly, so the flour loses its raw taste. The mixture will look thick and cling to the vegetables, which sets you up for a creamy broth.

Step 3: Add liquids and potatoes

Slowly pour in the clam juice while you stir, then add the seafood or chicken stock. Stir well to dissolve any flour bits and create a smooth base. Add the potatoes, bay leaf, and thyme.

Bring the mixture up to a gentle simmer over medium heat. Reduce the heat slightly and cook until the potatoes turn just tender when pierced with a fork, about 12 to 15 minutes. Stir occasionally so nothing sticks to the bottom of the pot.

Step 4: Sear the scallops and warm the lobster

While the potatoes simmer, pat the scallops very dry with paper towels and season them lightly with salt and pepper. Heat a separate skillet over medium-high heat and add a thin film of oil. When the oil shimmers, add the scallops in a single layer without crowding.

Sear the scallops for 1.5 to 2 minutes per side until they develop a golden crust and turn opaque in the center. Transfer them to a plate and tent loosely with foil. If you prefer, you can skip the separate skillet and gently poach the scallops directly in the chowder near the end, though you lose some of that nice seared flavor.

Place the chopped lobster meat in a small bowl and keep it nearby. Since lobster meat often comes pre-cooked, you only need to warm it through in the chowder later. If you use raw lobster meat, add it a minute or two earlier than the scallops so it cooks through.

Step 5: Add dairy and finish the broth

Lower the heat under the pot to medium-low. Stir in the milk and cream, then let the chowder return to a gentle simmer. Do not let it boil hard, since that can cause the dairy to separate and turn grainy.

Taste the broth and adjust with more salt and pepper as needed. Add the lemon juice to brighten the flavors. If the chowder looks thicker than you like, stir in a splash of extra stock or clam juice until it reaches your preferred consistency.

Step 6: Add seafood and bacon, then serve

Gently slide the seared scallops and lobster meat into the pot, along with the reserved bacon. Stir carefully so you do not break up the scallops. Let the chowder warm the seafood through for 3 to 4 minutes over low heat.

Fish out the bay leaf and thyme sprigs. Stir in the parsley and chives. Ladle the Lobster Scallop Chowder into warm bowls and top with extra herbs, a crack of black pepper, and a few bacon crumbles if you saved some.

What to Serve with Lobster Scallop Chowder Recipe

Serve this Lobster Scallop Chowder Recipe with crusty sourdough, garlic bread, or warm dinner rolls that soak up every last drop of the creamy broth. A simple green salad with lemony vinaigrette cuts through the richness and keeps the meal balanced. You can add roasted asparagus, steamed green beans, or a crisp slaw for extra vegetables on the side.

Offer sparkling water with citrus slices, iced tea, or a light fruit spritzer to keep the flavors fresh and clean. If you feel extra cozy, serve a small bowl of fresh berries or citrus segments for a bright, simple dessert.

Storage Options

Cool the chowder to room temperature within 1 hour, then store it in airtight containers in the fridge for up to 3 days.
Reheat gently on the stove over low heat, stirring often, until hot but not boiling, or warm individual portions in the microwave at 50 percent power in short bursts.
Freeze leftover chowder in freezer-safe containers for up to 2 months, but expect a slightly different texture because of the dairy and potatoes.
Thaw frozen chowder overnight in the fridge, then reheat slowly and add a splash of fresh cream or stock while you stir to smooth out the texture.