Lobster Stew
Dive into the luxurious flavors of this creamy Lobster Stew, a hearty seafood dish that's perfect for special occasions or cozy nights in. Freshly boiled lobster meat takes center stage, swimming in a velvety broth infused with butter, sautéed onions, garlic, and a hint of paprika. A touch of dry sherry adds a sophisticated depth, while heavy cream and seafood stock create a rich, indulgent base. Finished with a gentle kick of cayenne and a sprinkle of fresh parsley, this stew is a celebration of coastal excellence. Serve it with crusty bread or oyster crackers for an unforgettable meal that’s as comforting as it is elegant. Whether you're hosting a dinner party or treating yourself, this Lobster Stew is bound to impress with its balance of creamy decadence and fresh seafood flair.
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Recipe Information
Ingredients
- 2 whole fresh lobster (about 1.5 lbs each, boiled and meat removed)
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 4 cups seafood stock
- 1.5 cups heavy cream
- 2 tablespoons dry sherry (optional, for added flavor)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons cayenne pepper (optional, for spice)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
Start by prepping the lobsters: boil the lobsters in salted water for 8-10 minutes or until bright red. Remove the meat from the claws and tails, chop it into bite-sized pieces, and set aside. Reserve the shells for making seafood stock if desired.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-5 minutes.
Add the minced garlic and sauté for an additional 1 minute, being careful not to burn it.
Sprinkle the paprika and flour over the onion mixture and stir well to form a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the seafood stock while whisking constantly to avoid lumps. Increase the heat slightly and bring the mixture to a gentle simmer.
Once the broth starts to thicken slightly, reduce the heat to low and stir in the heavy cream. Simmer gently for 10 minutes, stirring occasionally.
If using sherry, stir it into the stew and let the flavors meld for another 5 minutes.
Season the stew with salt, black pepper, and cayenne pepper (if desired). Taste and adjust seasoning as needed.
Gently fold in the chopped lobster meat and let it heat through in the stew for 3-5 minutes. Avoid overcooking the lobster to keep it tender.
Ladle the stew into bowls, garnish with fresh parsley, and serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
