Creamy Lobster & Scallop Seafood Chowder

Shopping list

• 8 oz cooked lobster meat — chopped

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• 8 oz sea scallops

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• 4 tbsp butter

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• salt — to taste

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• black pepper — to taste

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• 1 small onion — diced

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• 2 celery stalks — diced

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• 3 cloves garlic — minced

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• 1.5 lbs Yukon Gold potatoes — cubed

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• 3 cups seafood stock or clam juice

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• 1 cup heavy cream

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• 1 tsp Old Bay seasoning

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• 0.5 tsp smoked paprika

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• 1 tsp fresh thyme

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• fresh parsley or dill — for garnish

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Step by step

1. 1

   Pat scallops dry, season, and sear in butter for 2– 3 minutes per side. Set aside.

2. 2

   Sauté onion, celery, and garlic in butter for 3– 4 minutes.

3. 3

   Add potatoes, seafood stock, Old Bay, paprika, and thyme. Simmer 15– 20 minutes, until potatoes are tender.

4. 4

   Stir in cream and lobster. Simmer gently for 3– 5 minutes.

5. 5

   Add seared scallops and warm through without overcooking. Seafood should reach 145°F (63°C) or become firm and opaque.

6. 6

   Garnish with parsley or dill and serve hot.