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READY IN 25 mins

Lobster Stew

Read Reviews (20)

"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." — Marion Mason

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Original recipe makes 6 servings Change Servings

1 pound cooked lobster meat
1 cup butter

2 quarts half-and-half cream

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Directions

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!

Kitchen-Friendly View

COOK 25 mins
READY IN 25 mins

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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).

—KIMBERLY CARR

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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.

—treefrog

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25 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

—BEVYG1

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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!

—MARY BETH MCCORMACK

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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.

—RVC1

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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!

—MICKJVAL

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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!

—Verna

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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!

—Bonsie

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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.

Nutritional Information

Lobster Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 760
Calories from Fat: 612

% Daily Value *
Total Fat 68g 105 %
Saturated Fat 42.4g 212 %
Cholesterol 254mg 85 %
Sodium 638mg 26 %
Potassium 696mg 20 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 0g 0 %
Protein 25.1g 50 %
Sugars 0.5g
Vitamin A 43 %
Vitamin C 5 %
Calcium 50 %
Iron 6 %
** Thiamin 11 %
** Niacin 19 %
** Vitamin B6 8 %
** Magnesium 12 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.