Maine Lobster Stew
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.
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Day needs to cook complete recipe 2 days d
Total Time 2 days d 1 hour hr 15 minutes mins
- 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
Day 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.
In a pot, melt 8 Tbsp butter; add lobster bodies and shells; cook 5–8 minutes until shells turn deep red.
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:
Strain the broth to remove shells; warm gently.
In a skillet, melt 4 Tbsp butter; briefly warm lobster meat (3–5 mins); add to broth.
Finish with lemon juice; adjust seasoning. Serve garnished with parsley.
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Chill lobster meat before reheating to prevent overcooking.
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Chill and remove fat on top after refrigeration before straining.
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Use seafood stock to enhance richness when omitting alcohol.
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Serve with crusty bread or oyster crackers for dipping.