Lobster Stew Recipe

Name: Lobster Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 cup diced Spanish onion (diced in a food processor); 2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs); 2 cups 1/2-inch cubed potatoes; 1 1/2 cups diced carrot; 1 1/2 cups diced celery; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh parsley leaves; 1/8 teaspoon cayenne pepper; 2 cups (1 pint) heavy cream; 1 1/2 cups whole milk; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 pound fresh lobster meat, coarsely chopped into 2-inch pieces; 1/3 cup sherry wine

Servings: persons

2 tablespoons butter
1 cup diced Spanish onion (diced in a food processor)
2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs)
2 cups 1/2-inch cubed potatoes
1 1/2 cups diced carrot
1 1/2 cups diced celery
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley leaves
1/8 teaspoon cayenne pepper
2 cups (1 pint) heavy cream
1 1/2 cups whole milk
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound fresh lobster meat, coarsely chopped into 2-inch pieces
1/3 cup sherry wine

1
In a stockpot, melt the butter over low heat until bubbling.
2
Do not burn.
3
Add the onions and caramelize over medium heat; do not let them brown.
4
Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water.
5
Season with salt and pepper and bring to a boil over medium heat.
6
Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes.
7
Add the cream and milk and bring to a boil.
8
Immediately turn down the heat.
9
While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat.
10
Once the oil is smoking, add the lobster meat and season with salt and pepper to taste.
11
When the lobster meat is warm, deglaze the pan with the sherry.
12
Add the warmed lobster meat and juices to the cream mixture.
13
Season with salt and pepper, if needed.
14
Ladle into serving bowls and serve.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup diced Spanish onion (diced in a food processor), 2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs), 2 cups 1/2-inch cubed potatoes, and more.

Yes, Lobster Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Stew

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