Lobster Scallop Chowder

3. Add Seafood and Finish:

1. Lower the heat to medium-low. Stir in the cream and bring just to a gentle simmer.
2. Add the scallops and chopped lobster. Cook for 4–5 minutes, or until the scallops are just opaque and cooked through. Avoid overcooking to keep the seafood tender.
3. Season to taste with salt, pepper, and optional Old Bay or smoked paprika for added depth.

4. Serve:

1. Ladle the chowder into warm bowls. Garnish with chopped fresh chives or parsley for color and brightness.
2. Serve immediately with warm crusty bread or oyster crackers on the side for dipping into the luscious broth.

Serving Tip

This chowder is best enjoyed freshly made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, stirring frequently and avoiding a boil to preserve the creamy texture and delicate seafood.