Creamy Lobster and Scallop Chowder

Ouadie Rhabbouron

đź’ˇ Chef's Tips for Success

  • Searing the Scallops (Optional): For an extra layer of flavor, lightly sear the scallops in a separate pan with a touch of butter for 1 minute per side before adding them to the chowder in Step 5. This adds beautiful color and caramelization.

  • The Potato Mash: For a thicker consistency, mash about $1/4$ of the cooked potatoes against the side of the pot before adding the cream and seafood. The starch will naturally thicken the chowder without needing more flour.

  • Freezing: Chowder with a cream base does not freeze well, as the cream can separate upon thawing. This recipe is best enjoyed fresh within 3-4 days.

🍷 Wine Pairing Suggestion

This rich, buttery chowder pairs perfectly with a crisp, medium-bodied white wine. A Chardonnay (unoaked or lightly oaked) or a Dry Rosé would cut through the creaminess and complement the sweetness of the lobster and scallops.

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