Description
A rich and velvety chowder featuring fresh lobster and tender scallops, perfect for cozy evenings.
Ingredients
- 1 pound fresh lobster meat, chopped
- 1 pound sea scallops, cleaned and quartered
- 4 cups seafood stock
- 2 cups heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and celery until translucent.
- Add minced garlic and thyme; cook for 1 minute.
- Incorporate diced potatoes and pour in seafood stock; bring to a gentle boil.
- Simmer for 15 minutes until potatoes are tender.
- Stir in the heavy cream.
- Fold in lobster and scallops; cook for 5 minutes until opaque.
- Season with salt and pepper.
- Serve garnished with fresh parsley.
Notes
For a thicker chowder, let it simmer longer or blend a portion for added creaminess. Pair with crusty bread for a delightful meal.