Lobster Stew

Lobster stew

Diana Rattray

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
773 Calories
49g Fat
14g Carbs
68g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 773
% Daily Value*
Total Fat 49g 63%
Saturated Fat 29g 147%
Cholesterol 581mg 194%
Sodium 1647mg 72%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Protein 68g
Calcium 622mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our lobster stew is relatively easy to make, quite delicious, and offers a new take on this delightful shellfish. Purchase whole lobsters or buy lobster meat pieces for stew, but be sure to have enough meat to serve a chunky and filling soup.

Lobsters are generally low in fat though they are extremely high in cholesterol, so although a treat, they shouldn't be part of your regular diet if you have to keep your cholesterol levels in check. They do, however, bring to the table a whopping 28 grams of protein in each 6-ounce serving, plus many minerals and vitamins, like B-12.

While our stew does contain butter and milk, increasing the fat content, it can be enjoyed occasionally as part of a healthy diet. Serve with a green salad and crusty bread.

Ingredients

  • 2 large lobsters (about 4 pounds total, cooked; or approximately 4 cups of lobster meat)
  • 4 to 6 tablespoons butter
  • 6 cups milk
  • 2 cups heavy cream
  • Salt to taste
  • Black pepper to taste
  • Paprika to taste
  • Optional: Dry sherry as desired
  • Garnish: Fresh parsley or green onions (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Remove the meat from steamed lobsters and cut it into cubes, or cube the already deshelled lobster meat.

  3. Pan-fry the meat in a generous amount of butter (4 to 6 tablespoons) until it's lightly browned. Be careful not to burn the butter, or use ghee.

  4. In a separate pan, heat up the milk, being careful not to boil it.

  5. Add the lobster meat to the hot milk and cook slowly for 5 to 10 minutes.

  6. Stir in the heavy cream and bring it nearly to a boil but not over. Lower the heat.

  7. Add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor.

  8. Garnish with sliced green onions or chopped parsley.

  9. Serve hot and enjoy!

How to Buy Lobster

Here are a few tips on how to make the most out of a lobster purchase:

  • Buy lobsters that seem heavy compared to their size.
  • Choose lobsters that are continuously moving, have a hard shell, and have the two antennae.
  • Buy lobsters whose claw bands look clean and show no dirt or accumulated grime.
  • Buy lobster with lively color. This doesn't mean that they have to be red, as this color only appears after they're cooked. By lively we mean healthy-looking, with a shade that can go from brown, to blackish.
  • Buying lobsters in the wintertime is pricier as the lobsters move offshore and catching them requires more time and effort. Hotter months bring an abundance in lobster, so the prices go down. Because of the demand, these shellfishes are very expensive in August but the prices go down again in September. Fall is also a good time to buy quality lobster at a fair price.