Lobster Stew
A simple, rich stew of lobster meat gently warmed in butter and milk, deliberately kept plain so the lobster flavour carries the dish.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 27 g
- carbs
- 12 g
- protein
- 24 g
- calories
- 390
Instructions
- 1
Melt the butter in a heavy-bottomed pot over low heat.
- 2
Add the lobster meat and warm gently for 3-4 minutes, stirring, without letting the butter brown.
- 3
Pour in the milk and cream, and heat gently over low heat, stirring occasionally.
- 4
Season with salt, pepper and paprika if using.
- 5
Warm through gently for 10-15 minutes without ever letting it boil.
- 6
Ideally, let the stew sit off the heat for a few hours or overnight in the fridge, then reheat gently — lobster stew is often better the next day.
- 7
Serve hot in bowls.
Chef's tips
Keep the heat low throughout; boiling toughens the lobster and can cause the dairy to separate.
Ingredient substitutions
- heavy cream → all whole milk for a lighter stew
Storage
Keeps refrigerated up to 2 days and often tastes better the next day.
Reheating
Reheat very gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling the stew, which ruins the texture of both lobster and dairy
- •Rushing it — the flavour improves with a rest
Serving suggestions
Cooked Lobster Stew?
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