Lobster Scallop Chowder (Print Version)

Creamy chowder with lobster, scallops, potatoes, and corn, finished with dill and a touch of lemon.

# Ingredients:

→ Seafood

01 - 200 g cooked lobster meat, chopped
02 - 200 g sea scallops, halved

→ Base

03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 medium potatoes, peeled and diced

→ Liquids

08 - 500 ml seafood stock or fish stock
09 - 240 ml heavy cream
10 - 120 ml whole milk

→ Vegetables & Seasoning

11 - 120 ml corn kernels, fresh or frozen
12 - 1 tbsp fresh dill, chopped
13 - Salt, to taste
14 - Black pepper, to taste
15 - Lemon wedges, for serving

# Instructions:

01 - Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
02 - Add diced potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.
03 - Pour in seafood stock. Bring the liquid to a boil, then reduce the heat and simmer for 10 to 12 minutes, until potatoes are tender.
04 - Stir in heavy cream, milk, and corn kernels. Warm gently over low heat, avoiding boiling.
05 - Add the chopped lobster and halved scallops to the pot. Cook for 3 to 5 minutes, just until scallops turn opaque.
06 - Season with salt, black pepper, and chopped fresh dill. Serve hot with lemon wedges on the side.

# Notes:

01 - Do not overcook the scallops to ensure a tender texture.

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