Lobster Stew

Lobster Stew

21 Reviews 1 Pic
  • Cook

    25 m
  • Ready In

    25 m
Marion Mason
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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)

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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).



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Quick Lobster Bisque


next recipe:

Lobster Bisque II