Melt 4 tablespoons of unsalted butter over medium heat in a heavy-bottom pot. Add 1 finely chopped onion and 1 cup of diced celery, cooking until softened and fragrant, about 5-7 minutes.

Add 2 cups of diced Yukon Gold potatoes to the pot, stirring to coat in butter. Pour in 4 cups of low-sodium seafood stock and bring to a gentle simmer. Cook uncovered for 15-20 minutes until tender.

Once potatoes are tender, add 1 teaspoon of dried thyme along with salt and pepper to taste. Stir well to distribute the seasoning.

Gently fold in 1 cup of chopped lobster meat and 1 cup of scallops; simmer on low heat for 5-7 minutes until scallops are opaque and tender.

Stir in 1 cup of heavy cream gently; heat through without boiling, and adjust seasoning if needed.

Ladle chowder into bowls and garnish with freshly chopped parsley. Serve with warm, crusty bread.