Lobster Scallop Chowder Recipe tastes rich and buttery with sweet seafood, smoky bacon, and a silky, creamy broth that feels like a coastal vacation in a bowl. It suits cozy weeknights or low-key dinner parties and takes about 45–55 minutes from start to finish. I grew up on New England chowder shacks, so I chase that same seaside flavor in my own kitchen and share the wins here with you.

Why Lobster Scallop Chowder Recipe Is Worth It

This chowder layers flavor from the bottom up: bacon, aromatics, stock, cream, then tender lobster and scallops right at the end. The broth tastes slightly sweet from the seafood and corn, yet savory and smoky from the bacon and thyme.

You get restaurant-level lobster scallop chowder without fancy equipment or chef training. The recipe uses smart shortcuts like seafood stock concentrate and frozen corn, so you keep the process simple while the flavor stays big.

“This Lobster Scallop Chowder Recipe tastes like a special-occasion restaurant dish that somehow wandered into a cozy home kitchen and never left. ★★★★★”

Ingredients You Need

Seafood

1 pound lobster meat, chopped into bite-size pieces
- Use cooked lobster claws and knuckles for the sweetest flavor.
- You can steam whole lobsters and pick the meat, or buy frozen claw/knuckle meat to save time.
3/4 pound sea scallops, side muscle removed
- Pat them very dry so they brown instead of steaming.
- If sea scallops cost too much, use large bay scallops and reduce simmer time.

Vegetables & Aromatics

1 medium yellow onion, finely diced
2 ribs celery, finely diced
2 medium carrots, finely diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced small (Yukon gold or red potatoes hold shape best)
1 cup frozen corn kernels (no need to thaw; sweet white corn works great)

Fats & Dairy

4 slices thick-cut bacon, chopped
- Applewood-smoked bacon adds great flavor; use turkey bacon if you prefer less fat and add 1 tablespoon butter for richness.
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup whole milk (or half-and-half if you want extra richness)

Liquids & Seasoning

3 cups seafood stock
- Use homemade if you have it, or mix seafood stock concentrate with water as a pantry shortcut.
- In a pinch, use low-sodium chicken broth plus 1 teaspoon fish sauce for extra depth.
1/2 cup bottled clam juice (boosts that classic chowder flavor)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon Old Bay seasoning (optional but highly recommended)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 bay leaf

Finishing Touches

2 tablespoons chopped fresh parsley
1 tablespoon lemon juice (brightens the richness)
Crushed red pepper flakes to taste (optional, for gentle heat)

Equipment List

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board and sharp chef’s knife
Wooden spoon or heat-safe spatula
Ladle
Measuring cups and spoons
Small bowl and paper towels for drying scallops

Quick Tips & substitutions

Pat scallops very dry and keep them cold so they sear nicely and stay tender.
Use frozen lobster meat and frozen corn to cut prep time without losing flavor.
Swap seafood stock with low-sodium chicken broth plus clam juice and a splash of fish sauce.
Use half-and-half instead of heavy cream if you want a slightly lighter chowder.
Stir the flour into fat and vegetables thoroughly so the chowder thickens smoothly without lumps.
Add lobster and scallops near the end and simmer gently so they stay soft and juicy, not rubbery.
Taste the chowder after adding seafood, then adjust salt; seafood stock and bacon already add salt.
Chill the chowder quickly in shallow containers to keep the seafood flavor clean and fresh.

How to Make Lobster Scallop Chowder Recipe

Step 1: Prep the Seafood and Vegetables

Dry the scallops with paper towels and remove the little side muscle if still attached. Cut large scallops in half so they match the size of the lobster pieces. Chop the lobster meat into bite-size chunks and keep it chilled.

Dice onion, celery, carrots, and potatoes into small, even pieces so they cook at the same rate. Mince the garlic and chop the parsley. Keep everything close to the stove so you move smoothly through the recipe.

Step 2: Crisp the Bacon and Build the Flavor Base

Place the large pot over medium heat and add the chopped bacon. Cook until the bacon turns crisp and releases its fat, about 6–8 minutes. Scoop the bacon pieces out with a slotted spoon and set them aside, leaving the bacon fat in the pot.

Add butter to the bacon fat and let it melt. Add onion, celery, and carrots with a pinch of salt. Stir and cook until the vegetables soften and the onion turns translucent, about 5–7 minutes, then add the garlic and cook 30 seconds more so it smells fragrant.

Step 3: Make the Roux and Add Liquids

Sprinkle flour over the vegetables and stir constantly. Cook the flour for 2–3 minutes so it loses the raw taste and turns lightly golden. Keep the heat at medium so the flour does not burn.

Slowly pour in seafood stock while you whisk or stir, breaking up any lumps. Add clam juice, potatoes, bay leaf, thyme, Old Bay, black pepper, and half of the crisped bacon. Bring the mixture to a gentle simmer and cook 10–12 minutes until the potatoes turn just tender.

Step 4: Add Dairy and Adjust Thickness

Lower the heat to medium-low and pour in heavy cream and milk. Stir well and let the chowder return to a gentle simmer, not a hard boil. The mixture should look creamy and coat the back of a spoon.

If the chowder looks too thick, add a splash of stock or milk until it reaches your favorite texture. If it looks too thin, simmer a few more minutes and stir often so it thickens slightly. Taste and adjust salt and pepper at this stage.

Step 5: Cook the Scallops and Lobster Gently

Add the scallops to the simmering chowder and stir so they spread out in the pot. Cook them in the gentle simmer for about 3–4 minutes until they turn opaque and feel just firm. Add the lobster meat and cook another 2–3 minutes until the lobster heats through.

Squeeze in lemon juice and stir in most of the parsley. Taste again and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes if you enjoy a little heat. Remove the bay leaf and discard it.

Step 6: Finish and Serve

Ladle the lobster scallop chowder into warm bowls. Top with the remaining crisp bacon and a sprinkle of parsley. Add a grind of black pepper on top for a little contrast.

Serve with oyster crackers, crusty bread, or buttered rolls. Enjoy the chowder while it stays hot and creamy, since the texture and seafood flavor shine most right off the stove.

Recipe Variations

Gluten-free: Use a gluten-free all-purpose flour blend or thicken with a slurry of cornstarch and water instead of wheat flour.
Lighter dairy: Use all half-and-half or a mix of whole milk and evaporated milk to cut richness while keeping creaminess.
Low carb: Skip the potatoes and add extra celery and cauliflower florets; simmer until the cauliflower turns tender.
Extra veggies: Stir in chopped leeks, peas, or diced bell pepper with the other vegetables.
Spicy version: Add 1–2 teaspoons Cajun seasoning and a pinch of cayenne with the Old Bay.
More seafood: Add shrimp or chunks of firm white fish (cod, haddock) during the last 5–6 minutes of simmering.

Ways to Serve Lobster Scallop Chowder Recipe

With toasted sourdough or crusty baguette for dunking.
With a simple green salad dressed in lemon and olive oil.
In bread bowls for a fun, hearty presentation.
With oyster crackers or butter crackers on top for crunch.
Alongside roasted vegetables like asparagus or green beans.

Storage Success

Cool the lobster scallop chowder to room temperature within 1 hour, then move it to shallow airtight containers. Store it in the refrigerator for up to 2 days, since seafood tastes best when you enjoy it fairly soon. Reheat gently on the stove over low to medium-low heat and stir often so the dairy does not scorch and the seafood does not overcook.

If the chowder thickens in the fridge, add a splash of milk or stock while you reheat it to loosen the texture. I do not suggest freezing this chowder, because the cream can separate and the potatoes and seafood can turn mealy after thawing.