Newicks Famous Lobster Stew (gf) Recipe

Prepare lobster

If using whole cooked lobster, remove meat from shells and chop into bite-size pieces to yield about 1.5 cups. Pat dry with paper towel. If using pre-cooked lobster meat, roughly chop and pat dry.

In a wide sauté pan or medium saucepan over medium heat, melt 2 tablespoons of the butter until foaming. Add the chopped lobster and sauté gently for 1 minute just to warm and coat in butter. Remove lobster to a bowl and set aside.

To the same pan, add the remaining 1 tablespoon butter. Reduce heat to medium-low and add the diced onion, celery and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

If using white wine, increase heat to medium and deglaze the pan with 1/4 cup white wine, scraping up any browned bits; simmer until mostly reduced, about 1–2 minutes.

Stir in the tomato paste and cook 30 seconds. Pour in the seafood stock, heavy cream and milk, stirring to combine. Add the thyme and bay leaf. Increase heat to bring the mixture to a gentle simmer (do not boil vigorously).

Reduce heat to maintain a gentle simmer and let the stew cook 8–10 minutes so flavors meld and the broth slightly reduces.

If you prefer a slightly thicker stew, whisk the 1 teaspoon flour with 1 tablespoon cold water to make a slurry. Slowly stir the slurry into the simmering broth and cook 2–3 minutes until thickened. (Skip this step for a lighter, naturally gluten-free stew — use gluten-free flour for GF.)

Return the reserved lobster to the pot and warm through for 1–2 minutes. Taste and season with kosher salt and freshly ground black pepper, adjusting as needed.

Remove from heat. Stir in fresh lemon juice and sprinkle chopped parsley over the stew. Discard the bay leaf before serving.

Ladle the lobster stew into warmed bowls and serve immediately. Optionally serve with gluten-free toast points or crusty bread.