Instructions
Step 1: In a large pot, melt butter over medium heat. Add onion and garlic, and cook until soft and fragrant, about 3–4 minutes.
Step 2: Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux.
Step 3: Gradually whisk in seafood stock, followed by milk and cream. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
Step 4: Add the lobster meat and season with salt, pepper, and paprika. Simmer for another 5 minutes to warm the lobster through.
Step 5: In a separate skillet over medium-high heat, sear the scallops for about 1–2 minutes per side until golden brown.
Step 6: Gently add seared scallops to the chowder just before serving. Garnish with chopped chives or parsley.
Storage Information
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring often to avoid separation. Seafood is best enjoyed fresh, so consume promptly for optimal flavor and texture.
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