Seafood Chowder Recipe

Butter-poach lobster

Warm 3 tbsp of the unsalted butter in a small saucepan over low heat until melted but not simmering. Add the cooked lobster meat pieces and gently warm in the butter for 2–3 minutes until heated through. Keep warm in the butter; remove just before serving and reserve butter for finishing.

Prepare salmon

Cut the salmon into 1" cubes. Lightly season with 1/4 tsp salt and a pinch of Old Bay. Pat dry. Sear in a skillet over medium-high heat with 1 tsp of butter for 1 minute per side just to develop color but keep moist (total 2–3 minutes). Remove and hold briefly — salmon will finish gently in the chowder.

Sear scallops and shrimp

Pat scallops and shrimp dry and season with a pinch of salt and Old Bay. Heat a skillet to high, add 1 tbsp butter. Sear scallops 1–1.5 minutes per side until golden and slightly opaque in center; remove. Quickly sear shrimp 30–45 seconds per side until pink and opaque; remove. Reserve on a plate and keep warm.

In a heavy-bottomed pot over medium heat, melt 1 tbsp butter. Add diced onion, celery and carrot and sweat gently for 6–8 minutes until softened and translucent but not browned.

Add the minced garlic, thyme leaves and bay leaf; cook 30–60 seconds until fragrant.

Stir in the diced potatoes and cook 2–3 minutes with the aromatics to coat with butter.

Deglaze the pot with the dry white wine (1 tbsp) if using, scraping up any fond. Pour in the fish stock (3 cups). Bring to a gentle simmer and cook until potatoes are just tender, about 10–12 minutes (golden al dente texture).

Once potatoes are tender, reduce heat to low. Stir in the milk (1 cup) and heavy cream (1 cup). Heat gently—do not boil—so the broth becomes creamy, about 4–5 minutes.

If you prefer a slightly thicker chowder, whisk 1 tbsp flour into 2 tbsp of cold water to make a slurry (or use the prepared cornstarch slurry). Temper 1–2 tbsp of the hot broth into the slurry, then stir the slurry back into the pot and simmer on low for 2–3 minutes until thickened. Taste for seasoning.

Season the chowder with 2 tsp Old Bay, 1 tsp kosher salt (adjust to taste), and 1 tsp freshly ground black pepper. Add 1 tbsp lemon juice and the lemon zest; stir to combine.

Lower the heat to the gentlest warm setting. Add the seared salmon, scallops, and shrimp to the pot and poached lobster (with reserved butter) to warm through for 1–2 minutes—do not boil, you want the seafood to remain tender.

Taste and adjust seasoning with additional salt, pepper or Old Bay as desired. Stir in chopped chives and parsley. Spoon a small amount of reserved lobster butter over the chowder for a glossy finish.

Brush sourdough slices lightly with olive oil and a thin smear of butter. Grill or toast in a skillet over medium-high heat until golden and crisp on both sides, about 1–2 minutes per side. Cut into triangles if desired.

Ladle the chowder into warmed bowls, ensuring a mix of potato and seafood in each bowl. Top with an extra scallop or a few shrimp and a spoonful of lobster pieces for presentation. Garnish with additional chives, a sprinkle of Old Bay, and a small lemon wedge. Serve with grilled sourdough on the side.