Lobster Stew Recipe - Allrecipes.com
Lobster Stew Recipe
  • READY IN 25 mins

Lobster Stew

Recipe by  

"This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • COOK

    25 mins
  • READY IN

    25 mins

Directions

  1. Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

Well, I am an actual Mainer, and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first, make the stew the night before, as it will intensify greatly over night. Secondly, most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again, this is a great base for classic lobster stew.... coming from a MAINER (born and raised).

 
Most Helpful Critical Review
Oct 16, 2006

Try 1 stick of butter, 1 T of paprika, 1 lb of lobster, 2 cups whole milk, 2 cups evaporated milk, 2 cups of heavy cream. This is based on Morrison's of Portland, ME famous recipe.

 

26 Ratings

Dec 11, 2003

That is not the way to make a good lobster stew. When you say it's a Maine recipe try asking a Mainer

 
Dec 11, 2003

I have lived in Maine for 33 years. This is lobster stew the way it should be! By making it the day before, the flavor is stronger. If you already have the lobster meat picked from the shell...this is a very simple meal. Very good!

 
Dec 11, 2003

This is absolutely an authentic recipe. My best friend, her parents and grandparents are all from Maine and make their living from the sea. This is exactly how they make their Lobster Stew. Sometime a few chopped scallions are added. Thanks Marion, for sharing.

 
Dec 11, 2003

Thanks Marion. I grew up in Maine, but now live in the Midwest. I remember my Mother making this fabulous stew every Christmas Eve. Your recipe tastes just liker hers!

 
Apr 09, 2008

Mmmm.. having grown up in a small Maine island fishing I know this is the one! This is the way my family has always made it. Luxuriously rich and delicious! For ultimate flavor I heat it through when making it, then refrigerate overnight and reheat gently the next day. Lobstah stew doesnt get any bettah!

 
Jan 19, 2005

I lived in Maine for my first 22 years, and this is almost exactly the recipe my Grandfather made every weekend during lobster season! He usually used milk and a can of evaporated milk, which tastes pretty close to half-and-half but has less fat. Yummmmm!

 

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Nutrition

  • Calories
  • 760 kcal
  • 38%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 254 mg
  • 85%
  • Fat
  • 68 g
  • 105%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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