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Delicious Lobster Scallop Soup garnished with fresh herbs in a bowl.

Lobster Scallop Soup

A creamy and decadent soup featuring tender lobster and succulent scallops, perfect for cozy nights or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh lobster meat, chopped Canned or frozen lobster can be used if fresh isn't available.
  • 1 cup scallops, cleaned and chopped Scallops may release water while cooking.
  • 4 cups seafood stock (or chicken stock in a pinch)
  • 1 cup heavy cream Adds creaminess to the soup.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
  • Salt and freshly ground pepper to taste
  • Parsley, chopped, for garnish For presentation.

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat. Sauté the chopped onion, celery, and garlic until soft and fragrant.
Simmering
  1. Pour in the seafood or chicken stock, and bring it to a gentle simmer. Let the flavors mingle for about 10 minutes.
Adding Seafood
  1. Add the lobster and scallops to the pot, stirring in thyme, salt, and pepper to your liking. Let simmer for another 5 minutes.
Creaming
  1. Pour in the heavy cream and stir. Allow it to thicken slightly for about 2-3 minutes.
Serving
  1. Ladle the soup into bowls, sprinkle with chopped parsley, and serve.

Notes

For added flavor, consider a pinch of cayenne pepper or a splash of sherry. Store leftovers in an airtight container in the fridge for up to 3 days.