Lobster Stew Recipe

Cook and pick lobster

If using live lobster: bring a large pot of salted water to a rolling boil. Add lobsters and cook 8–10 minutes for 1 to 1 1/4 lb lobsters (until shells are bright red). Remove and cool slightly. Remove meat from tails and claws and roughly chop into bite-sized pieces. Reserve shells if making stock. If using already cooked lobster meat, pat it dry and cut into pieces. Keep refrigerated until needed.

If you reserved shells and want extra flavor: place shells in a small pot, cover with 2 cups water, add 1/4 onion and a sprig of thyme, simmer 20–25 minutes, then strain to yield about 1 1/2 cups lobster stock. Use in place of part of the fish stock listed.

In a heavy-bottomed pot or Dutch oven, melt 2 tbs butter over medium heat. Add the diced onion, celery, carrot and potato. Salt lightly (about 1/4 tsp) and sauté until softened and translucent, about 6–8 minutes.

Add minced shallots and garlic and cook 1–2 minutes more until fragrant, stirring to avoid browning.

Push vegetables to the side and add remaining 2 tbs butter to the cleared space. Sprinkle the flour over the butter and vegetables and stir continuously for 1–2 minutes to cook the raw flour taste (creating a light blond roux).

Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Slowly whisk in the fish or lobster stock until smooth. Add the milk and tomato paste, stir to combine. Add the thyme sprigs and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer gently uncovered for 12–15 minutes, until the potato is tender and the stew has slightly thickened. Stir occasionally to prevent sticking.

Remove thyme sprigs and bay leaf. If you prefer a creamier texture, use an immersion blender and pulse briefly (1–2 quick pulses) to slightly break down some vegetables—do not fully purée; leave texture.

Stir in the heavy cream and bring back to a gentle warm (do not boil). Add the chopped lobster meat and cooked lobster stock (if using) just to warm through, about 2–3 minutes—overcooking will toughen the lobster.

Season the stew with paprika, Worcestershire sauce, lemon juice, salt and pepper. Taste and adjust seasoning as needed. Fold in chopped parsley and chives.

If the stew is too thick, adjust consistency with up to 1/2 cup additional milk or stock. Keep warm off the heat for up to 10 minutes before serving.

Ladle the lobster stew into warmed bowls. Garnish with an extra sprinkle of parsley and chives and a grind of black pepper. Serve with slices of crusty bread or toasted brioche brushed with melted butter.

Leftovers: refrigerate within 2 hours in an airtight container for up to 2 days. Reheat gently over low heat with a splash of milk or stock to loosen.