Lobster Stew Recipe

Cook and remove meat (if using live)

Bring a large pot of salted water (enough to cover lobsters) to a rolling boil. Add live lobsters headfirst and cook 8–10 minutes for 1¼–1½ lb lobsters until shell is bright red. Transfer to an ice bath to stop cooking. When cool enough to handle, remove tails, claws and knuckles. Crack shells and extract meat in bite-sized chunks. Reserve shells for making stock.

If using pre-cooked lobster meat

If you have pre-cooked lobster, cut meat into 1–2 inch pieces, pat dry, set aside and skip the boiling step. Reserve any shells or carcasses if available for extra flavor in stock.

Heat 1 tbs olive oil in a medium pot over medium heat. Add reserved lobster shells and sauté, stirring, for 3–4 minutes until shells begin to color. Add 1 small onion (quartered), 1 carrot (roughly chopped), 1 celery stalk (roughly chopped) and 2 crushed garlic cloves. Cook 2–3 minutes. Pour in 6 cups water and 1 cup white wine, add 2 bay leaves and 2 sprigs thyme. Bring to a simmer, reduce heat and simmer gently 30–40 minutes. Strain through a fine-mesh sieve, pressing solids to extract liquid. You should end with about 6 cups lobster stock. Return stock to pot and keep warm.

In a large heavy-bottomed pot or Dutch oven, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the finely chopped onion, diced celery and diced carrot. Cook, stirring occasionally, until vegetables are soft and translucent, 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to remove raw flavor.

Sprinkle 2 tbs all-purpose flour over the softened vegetables, stir to incorporate and cook 1–2 minutes to form a light roux (this will slightly thicken the stew).

Deglaze the pot with 1 cup dry white wine, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Slowly whisk in the warm lobster stock (6 cups) and 1 cup water, preventing lumps. Add bay leaves and thyme. Bring mixture to a gentle simmer and cook 10 minutes to meld flavors and slightly thicken.

Stir in 1 cup heavy cream and 2 tbs chopped fresh parsley. Continue to simmer gently 3–4 minutes—do not boil vigorously once cream is added to prevent breaking.

Taste and season with salt, freshly ground black pepper and 1/4 tsp cayenne (optional) to your preference. Add the lemon zest and 1–2 tsp lemon juice (from the reserved lemon) to brighten the stew—adjust to taste.

In a separate skillet, melt 2 tbs butter over medium heat. Add the lobster meat pieces and sauté briefly 1–2 minutes just to warm and glaze them without overcooking. Remove from heat.

Stir the warmed lobster meat into the stew pot, reserving a few pieces for garnish. Heat through 1–2 minutes more. Remove bay leaves and thyme stems before serving.

Ladle stew into warmed bowls, top with reserved lobster pieces, a sprinkle of chopped parsley and sliced chives. Serve with crusty bread or oyster crackers on the side.