Instructions
Step 1: Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Pour in the white wine and deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Step 3: Add the broth, diced potatoes, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
Step 4: While the potatoes cook, heat the remaining 2 tablespoons of butter in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden brown. Set aside.
Step 5: In the same skillet, quickly sauté the shrimp for 2-3 minutes per side until pink. Remove and set aside with the scallops.
Step 6: Stir the heavy cream and Old Bay seasoning into the simmering broth. Season with salt and pepper to taste.
Step 7: Gently add the lobster meat, seared scallops, and cooked shrimp to the pot. Stir carefully and simmer for 2-3 minutes to heat through without overcooking the seafood.
Step 8: Remove the bay leaves. Taste and adjust seasonings as needed. Ladle into bowls and garnish generously with fresh parsley, chives, and lemon zest.
Storage and Reheating Tips
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. For best results, keep the seafood separate from the broth if storing longer than a few hours to prevent it from becoming tough.
Reheat gently over low heat, stirring occasionally. Add a splash of cream or broth if the chowder thickens too much. Avoid high heat, which can toughen the delicate seafood.
This chowder also freezes well for up to 3 months, though the texture of the seafood may change slightly. Thaw overnight in the refrigerator before reheating slowly on the stovetop.
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