Maine Lobster Stew
Dive into the comforting luxury of Maine Lobster Stew, a creamy, flavor-packed dish that celebrates the freshest seafood from coastal waters. This classic New England recipe begins with steaming live Maine lobsters to perfection, then creating a rich, buttery lobster stock using the shells for an extra depth of flavor. Delicate chunks of tender lobster meat are folded into a velvety base of heavy cream and whole milk, infused with the warmth of paprika, a subtle kick of cayenne, and aromatic garlic and onions. Perfectly balanced and irresistibly decadent, this lobster stew is simmered to allow every ingredient to shine, then topped with fresh parsley for an elegant finish. Serve this culinary treasure with crusty bread or oyster crackers for a hearty, seafood-lover’s delight that's both impressive and satisfying.
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Recipe Information
Ingredients
- 2 whole (about 1.5 lb each) Live Maine lobsters
- 4 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 2 cups Heavy cream
- 2 cups Whole milk
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Begin by steaming the live Maine lobsters. In a large pot, bring about 2 inches of salted water to a boil. Add the lobsters, cover with a lid, and steam for 8-10 minutes, or until the shells are bright red.
Once steamed, remove the lobsters from the pot and set them aside to cool slightly. Extract the meat from the claws, knuckles, and tails, being careful to reserve the shells for later use. Chop the meat into bite-sized pieces and set aside.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
Add the minced garlic and continue to cook for another minute until fragrant.
Using the reserved lobster shells, add them to the pot to create a flavorful base. Cook the shells with the butter, onions, and garlic for 5 minutes, stirring occasionally.
Pour in 2 cups of water and bring to a gentle boil. Reduce the heat to low and let the mixture simmer for 15 minutes to extract the flavor from the shells.
Using a fine-mesh strainer or cheesecloth, strain the lobster stock into a clean bowl, discarding the shells. Return the strained lobster stock to the pot.
Stir in the heavy cream and whole milk, adjusting the heat to medium-low. Do not let the mixture boil; it should heat slowly to maintain its creamy texture.
Add the paprika, cayenne pepper, salt, and black pepper, stirring well to combine.
Gently fold in the chopped lobster meat and allow the stew to simmer on low heat for another 10-15 minutes to warm the lobster through and meld the flavors. Taste and adjust seasonings if needed.
Ladle the lobster stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
3427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1642 mg | 547% | |
| Sodium | 8477 mg | 369% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 28.6 g | ||
| Protein | 236.6 g | 473% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1979 mg | 152% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 4220 mg | 90% | |
*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.
