In a large pot, melt 3 tablespoons of butter over medium heat until it’s bubbly and fragrant. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing until the onion becomes translucent and soft, about 5 minutes.

Stir in 2 peeled and diced potatoes, mixing everything together for about 2 minutes.

Carefully pour in 4 cups of chicken or seafood broth, bringing the mixture to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let it simmer for about 15 minutes, or until the potatoes are fork-tender.

Gently fold in 1 cup of lobster meat and 1 cup of scallops to the pot, stirring carefully to combine. Cook the seafood for an additional 4-5 minutes, or until they are opaque and firm to the touch.

Reduce the heat to low and incorporate 1 cup of heavy cream and 1 cup of milk while stirring gently. Season with salt and pepper to taste, then let it simmer for another 5-7 minutes.

Ladle the chowder into warm bowls, garnishing each serving with freshly chopped parsley.