A rich, creamy Maine-style lobster stew made sans alcohol—lobster simmered in fragrant butter-infused broth, enriched with dairy and herbs for a luxurious, comforting seafood bowl.

WHY YOU WILL LOVE THIS RECIPE

• Luxurious seafood flavor with tender lobster meat bathed in rich, creamy broth

• No alcohol used—substituted with seafood stock or water for inclusivity

• Two-day prep builds intensified flavor, perfect for leisurely entertaining

• Elegant, cozy, and restaurant-worthy with home-friendly technique

Maine Lobster Stew

Imagine a bowl of lobster stew so luxurious it transports you straight to a coastal New England diner—but made simpler at home without any alcohol. This two-day recipe invites you first to cook lobster, then build depth by simmering the shells and bodies in butter and dairy to extract every drop of flavor. On day two, you’ll strain that velvety broth, swish in chunks of sweet lobster meat, finish with lemon and parsley, and serve a rich, silky soup that’s both rustic and refined.

The process is mindful and rewarding. Shells simmer in a milk-and-cream base thickened and flavoured with butter and gentle spices. Overnight rest deepens the taste. The next day, you separate the liquid gold and reintroduce the lobster meat into a warm, fragrant broth that’s been subtly brightened with lemon and fresh herbs.

Every spoonful offers buttery smoothness, sweet ocean freshness, and classic comfort—without the sharp edge of wine or sherry. The swap for stock or water keeps the depth of flavor while making it accessible to all kitchens. The result is elegant yet homey—lobster stew that tastes both indulgent and beautifully balanced.

Serve it for a special dinner, a cozy winter evening, or whenever you want a seafood comfort dish elevated by simplicity and time. It’s refined enough to impress guests and comforting enough for solo enjoyment.

SERVINGS & TIME

• Servings: 6–8 bowls

• Prep Time (Day 1): 30 minutes cooking lobster + 10 minutes shell simmer

• Simmer Time (Day 1): 20–25 minutes

• Rest Time: Overnight

• Prep Time (Day 2): 5 minutes

• Simmer Time (Day 2): 3–5 minutes

• Total Calendar Time: ~24 hours with 3–4 hours active time

INGREDIENTS

• 5 Maine lobsters (approx. 1.5 lb each)

• Salt, as needed

• 12 Tbsp butter (8 Tbsp + 4 Tbsp, divided)

• Substitute for sherry: 1 cup seafood stock or water

• 6 cups milk

• 2 cups heavy cream

• Pinch cayenne

• 1–2 pinches paprika

• Salt and freshly ground black pepper, to taste

• ½ tsp lemon juice

• Strip of parsley leaves, for garnish

INSTRUCTIONS

Day 1:

1. Boil lobsters in salted water ~4 minutes until just cooked; plunge into ice water; cool, then remove meat from tails and claws (keep large claw meat intact); refrigerate meat.

2. In a pot, melt 8 Tbsp butter; add lobster bodies and shells; cook 5–8 minutes until shells turn deep red.

3. Add seafood stock or water; boil 2 minutes; then add milk and cream. Simmer 20–25 mins until reduced by ~¼. Season with cayenne, paprika, salt, pepper. Cool and refrigerate overnight.

Day 2:

1. Strain the broth to remove shells; warm gently.

2. In a skillet, melt 4 Tbsp butter; briefly warm lobster meat (3–5 mins); add to broth.

3. Finish with lemon juice; adjust seasoning. Serve garnished with parsley.

TIPS

• Chill lobster meat before reheating to prevent overcooking.

• Chill and remove fat on top after refrigeration before straining.

• Use seafood stock to enhance richness when omitting alcohol.

• Serve with crusty bread or oyster crackers for dipping.