Lobster Scallop Chowder

 Lobster Scallop Chowder 🦞🥣 — rich, buttery, and full of coastal flavors:

Ingredients

 • 2 tbsp unsalted butter

 • 1 tbsp olive oil

 • 1 medium onion, finely diced

 • 2 stalks celery, diced

 • 2 medium carrots, diced

 • 3 cloves garlic, minced

 • 2 medium Yukon gold potatoes, peeled & cubed

 • 4 cups seafood stock (or fish stock)

 • 1 cup heavy cream

 • 1 cup whole milk

 • ½ cup dry white wine (optional, for depth)

 • 200g (7 oz) lobster meat, chopped

 • 200g (7 oz) sea scallops, halved if large

 • 1 tsp Old Bay seasoning (or paprika + celery salt)

 • ½ tsp cayenne pepper (optional, for heat)

 • Salt & freshly ground black pepper, to taste

 • 2 tbsp fresh parsley, chopped

 • Lemon wedges, for serving

Instructions

 1. Sauté aromatics – In a large pot, melt butter with olive oil. Add onion, celery, and carrots. Cook until softened (5–6 min). Stir in garlic.

 2. Build the base – Add potatoes, Old Bay, and wine. Cook 2–3 min until wine reduces slightly.

 3. Add stock & simmer – Pour in seafood stock. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 min).

 4. Make it creamy – Stir in cream and milk. Heat gently (do not boil).

 5. Add seafood – Gently fold in lobster and scallops. Simmer 4–5 min until scallops turn opaque and lobster is warmed through.

 6. Finish & serve – Taste, season with salt, pepper, and a pinch of cayenne. Sprinkle parsley over top. Serve hot with crusty bread and a squeeze of lemon.