Lobster Stew Recipe
American · Main course · 50 min total
A rich and creamy New England-style lobster stew that highlights the sweet, delicate flavor of fresh lobster. This comforting dish is perfect for a special occasion or a cozy winter meal.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 live lobsters (1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon paprika
- 1 tablespoon sherry (optional)
Instructions
- Bring a large pot of salted water to a boil. Add lobsters and cook for 8-10 minutes until bright red. Transfer to a bowl and let cool. Reserve 1 cup of the cooking liquid.
- Remove lobster meat from shells: twist off claws and knuckles, crack and remove meat. Split tails and remove meat. Cut meat into bite-sized chunks. Set aside.
- In a large heavy-bottomed pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Sprinkle flour over onion and stir constantly for 2 minutes to make a roux.
- Gradually whisk in milk, cream, and reserved lobster cooking liquid. Bring to a gentle simmer, stirring frequently, until thickened, about 5 minutes.
- Add salt, white pepper, and paprika. Stir in lobster meat and cook for 2 minutes until heated through. If using, stir in sherry.
- Taste and adjust seasoning. Serve hot with crusty bread or oyster crackers.
Tips
- For extra flavor, sauté the lobster shells in butter before making the roux, then remove them.
- To make ahead, prepare the stew without the lobster meat, cool, and refrigerate. Reheat gently and add lobster meat just before serving.
- Substitute half-and-half for a lighter version, but the stew will be less rich.
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