Description
This Lobster Scallop Chowder brings together the irresistible flavors of succulent lobster and tender scallops, creating a hearty meal that warms the soul.
Ingredients
Scale
- 200 g cooked lobster meat, chopped
- 200 g sea scallops, halved
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 500 ml seafood stock or fish stock
- 240 ml heavy cream
- 120 ml whole milk
- 120 ml corn kernels, fresh or frozen
- 1 tbsp fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Begin by heating the unsalted butter and olive oil in a large pot over medium heat. Once the butter melts, add the finely chopped onion and minced garlic. Sauté them together until they are soft and fragrant.
- Next, incorporate the diced potatoes into the pot. Stir the potatoes gently, allowing them to cook for about 3 to 4 minutes. This brief sauté helps them absorb the aromatics.
- Once the potatoes are slightly softened, pour in the seafood stock. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cook for 10 to 12 minutes, or until the potatoes are tender.
- After the potatoes have cooked through, stir in the heavy cream, whole milk, and corn kernels. Mix thoroughly but avoid boiling the chowder at this phase.
- Now it’s time to elevate the dish with the seafood. Gently fold in the chopped lobster and halved scallops into the pot. Cook for an additional 3 to 5 minutes, just until the scallops become opaque and tender.
- Finish by seasoning your chowder with salt, black pepper, and fresh dill to taste. Serve hot with fresh lemon wedges on the side.
Notes
Make sure not to overcook the seafood; it should be tender but not tough. For a thicker chowder, use a starch, like cornstarch mixed with water, to thicken the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 28 g