Nova Scotia Lobster Stew
A very simple milk-and-butter based stew where lobster meat is warmed gently in a light broth, best made a day ahead to let the flavour develop.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 24 g
- carbs
- 10 g
- protein
- 20 g
- calories
- 340
Instructions
- 1
Melt the butter in a saucepan over low heat and add the lobster meat, stirring gently to coat.
- 2
Warm the lobster in the butter for 3-4 minutes over low heat, without browning it.
- 3
Pour in the milk and cream and heat gently, just until steaming; do not let it boil.
- 4
Season with paprika, salt and white pepper.
- 5
For best flavour, cool and refrigerate overnight, then reheat gently the next day before serving.
- 6
Serve hot in bowls.
Chef's tips
This stew genuinely improves overnight in the fridge, since the resting time lets the milk take on the lobster and butter flavour fully.
Ingredient substitutions
- heavy cream → extra whole milk for a lighter stew
- white pepper → black pepper
Storage
Refrigerate in a covered container for up to 2 days; flavour improves after a day.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling the milk hard, which can scald or split it
- •Serving immediately instead of letting it rest overnight for fuller flavour
Serving suggestions
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