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Lobster Stew

Lobster Stew

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Marion Mason

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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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

KIMBERLY CARR
89
12/11/2003

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).

treefrog
70
10/16/2006

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.

BEVYG1
66
12/11/2003

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