Entree: United States – New England – Maine Lobster Stew (A New England-style creamy tomato-and-cream stew of tender Maine lobster simmered in a buttery broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 2 live Maine lobsters, approx. 1 1/4 lb (570 g) each (yields about 1 lb/450 g cooked lobster meat)
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped — about 1 cup (150 g)
- 2 stalks celery, finely chopped — about 3/4 cup (90 g)
- 1 small carrot, finely chopped — about 1/3 cup (45 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine or dry sherry
- 3 cups (720 ml) seafood stock or clam juice (can substitute low-sodium chicken stock)
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 tsp (0.5 g) dried thyme
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice, optional
- Warm crusty bread or steamed new potatoes, for serving

Instructions

1. Cook lobsters: Bring a large pot of salted water to a rolling boil. Add live lobsters headfirst and cook 8–10 minutes until bright red. Remove and cool slightly. Reserve 1 cup (240 ml) of the cooking liquid, strain and set aside.
2. Extract meat: When cool enough to handle, twist off claws and tail. Crack shells and remove meat; reserve shells. Chop meat into large chunks and refrigerate about 1 lb (450 g) usable meat.
3. Build the stock: In a large saucepan, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) olive oil. Add chopped onion, celery, and carrot; sauté over medium heat until softened, about 6–8 minutes. Add garlic and cook 30 seconds.
4. Concentrate flavors: Stir in tomato paste and cook 1–2 minutes. Add white wine to deglaze, scraping up browned bits, and reduce by half. Add reserved lobster cooking liquid, seafood stock, bay leaf, thyme, and the reserved lobster shells; simmer 20–25 minutes to infuse.
5. Strain and finish broth: Strain the broth into a clean pot, pressing shells to extract flavor; discard shells and solids. Return broth to medium heat, stir in heavy cream and milk, and bring to a gentle simmer. Do not boil vigorously to avoid curdling.
6. Add lobster meat and season: Add the chopped lobster meat, remaining 2 tbsp (28 g) butter, and simmer very gently 2–3 minutes to heat through. Season with salt, pepper, and lemon juice if using. Stir in chopped parsley.
7. Serve: Ladle stew into warmed bowls and serve immediately with crusty bread or steamed potatoes to soak up the rich broth.