Lobster Stew

20 Reviews

Cook: 25 min
Ready In: 25 min

“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.” - by Marion Mason

Ingredients

1 pound cooked lobster meat
1 cup butter
2 quarts half-and-half cream

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Metric US

Original recipe yields 6 servings

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!

Nutrition

Amount Per Serving (6 total)

Calories
760 cal
38%

Fat
68 g
105%

Carbs
14.7 g
5%

Based on a 2,000 calorie diet

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Reviews (20)

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KIMBERLY CARR

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 ov..." See moreer 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

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...." See more"