Lobster Stew

Lobster Stew

21

"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."

Ingredients

25 m servings 760 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

21
  1. 26 Ratings

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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 grea...

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.

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

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 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. S...

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!

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...

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 ta...

I'm a Mainah and this is absolutely, authentically, MAINE. Delicious. We used a little extra lobster, but we were a bit piggish about it!