In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and finely chopped celery. Sauté for about 5 minutes until the onions become translucent and fragrant.

Stir in the minced garlic and dried thyme. Cook for 1 more minute, allowing the garlic to infuse the oil with its aroma.

Add the diced waxy potatoes to the pot, stirring to coat them with the flavorful base. Pour in the seafood stock, bringing the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to a simmer and cover the pot. Allow the chowder to simmer for approximately 15 minutes, or until the potatoes are fork-tender.

Pour in the heavy cream, stirring well to combine. Fold in the lobster meat and fresh scallops gently, allowing them to cook for about 5 minutes.

Finally, taste the chowder and season it with salt and pepper to your liking. Allow it to simmer for an additional minute before serving.