Ingredients
- 1 lb Fresh Lobster
- 1 lb Sea Scallops
- 2 cups Heavy Cream
- 4 cups Lobster Broth or Seafood Stock
- 1 cup Chopped Onions
- 1 cup Chopped Celery
- 2 cups Diced Potatoes
- 1 cup Corn (optional)
- 2 tbsp Fresh Thyme
- 2 tbsp Fresh Parsley
- 3 cloves Garlic, minced
- Salt and Pepper to taste
- 2 tbsp Butter
Instructions
- Prepare Ingredients: Begin by chopping onions, celery, and potatoes into small, even pieces.
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onions and celery, cooking until tender, about 5-7 minutes.
- Add Garlic: Toss in minced garlic and sauté for an additional minute.
- Mix in Broth and Potatoes: Pour in broth and diced potatoes. Bring to a gentle boil, then simmer for 15-20 minutes until fork-tender.
- Stir in Cream: Gradually add heavy cream, stirring constantly to incorporate.
- Add Seafood: Mix in lobster and scallops. Cook gently for about 5-7 minutes until opaque and tender.
- Season to Taste: Season with salt, pepper, thyme, and parsley. Adjust as necessary.
- Serve Hot: Ladle chowder into bowls, garnish with fresh herbs, and serve with crusty bread.
Notes
Don’t overcook the seafood; it should be added towards the end of cooking. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Seafood