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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 live Maine lobsters, 2 lb 8 1/4 oz (1,140 g) gross total; about 15 7/8 oz (450 g) cooked edible lobster meat, estimated as specified
Unsalted butter, 2 oz (57 g) total (1 oz (28 g) for sautéing; 1 oz (28 g) to finish)
Olive oil, 1 tbsp (15 ml) (about 1/2 oz (14 g))
Yellow onion, finely chopped, 5 1/4 oz (150 g)
Celery, finely chopped, 3 1/8 oz (90 g)
Carrot, finely chopped, 1 9/16 oz (45 g)
Garlic, minced, 0.21 oz (6 g)
Tomato paste, 1 1/16 oz (30 g)
Dry white wine, 1/2 cup (120 ml) (about 4 1/4 oz (120 g))
Low-sodium chicken stock, 3 cups (720 ml) (about 1 lb 9 3/8 oz (720 g)) (estimated edible portion: 1 lb 9 3/8 oz (720 g))
Bay leaf, 1 leaf (about 0.0071 oz (0.2 g))
Dried thyme, 0.018 oz (0.5 g)
Heavy cream, 1 cup (240 ml) (about 8 1/2 oz (240 g))
Whole milk, 1/2 cup (120 ml) (about 4 3/8 oz (124 g))
Salt and black pepper, to taste; quantity not specified
Fresh parsley, chopped, 0.28 oz (8 g)
Lemon juice, 1 tbsp (15 ml) (about 0.53 oz (15 g)), optional
Serving accompaniment: crusty bread or steamed new potatoes; amount not specified and not included in the stew estimate

Show original ingredient measurements

2 live Maine lobsters, 1,140 g gross total; about 450 g cooked edible lobster meat, estimated as specified
Unsalted butter, 57 g total (28 g for sautéing; 28 g to finish)
Olive oil, 15 ml (about 14 g)
Yellow onion, finely chopped, 150 g
Celery, finely chopped, 90 g
Carrot, finely chopped, 45 g
Garlic, minced, 6 g
Tomato paste, 30 g
Dry white wine, 120 ml (about 120 g)
Low-sodium chicken stock, 720 ml (about 720 g) (estimated edible portion: 720 g)
Bay leaf, 1 leaf (about 0.2 g)
Dried thyme, 0.5 g
Heavy cream, 240 ml (about 240 g)
Whole milk, 120 ml (about 124 g)
Salt and black pepper, to taste; quantity not specified
Fresh parsley, chopped, 8 g
Lemon juice, 15 ml (about 15 g), optional
Serving accompaniment: crusty bread or steamed new potatoes; amount not specified and not included in the stew estimate

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the lobsters in salted boiling water for 8–10 minutes, until bright red. Remove and cool slightly; reserve 1 cup (240 ml) cooking liquid and strain it.
2. Remove the meat from claws and tails, reserving the shells. Chop the meat into large chunks and refrigerate until needed; use the stated estimate of about 15 7/8 oz (450 g) cooked edible meat.
3. Melt 1 oz (28 g) butter with the olive oil in a large saucepan. Add the onion, celery, and carrot; sauté over medium heat for 6–8 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste and cook for 1–2 minutes. Add the wine and reduce by half. Add the reserved lobster cooking liquid, chicken stock, bay leaf, thyme, and reserved lobster shells. Simmer for 20–25 minutes.
5. Strain the broth into a clean pot, pressing the shells to extract flavor; discard the shells and strained solids. Return the broth to medium heat, stir in the cream and milk, and bring to a gentle simmer without boiling vigorously.
6. Add the lobster meat and remaining 1 oz (28 g) butter. Simmer very gently for 2–3 minutes, until heated through. Season with salt and pepper to taste; add the optional lemon juice and stir in the parsley.
7. Ladle into warmed bowls and serve immediately, with crusty bread or steamed new potatoes if desired.

1. Cook the lobsters in salted boiling water for 8–10 minutes, until bright red. Remove and cool slightly; reserve 240 ml cooking liquid and strain it.
2. Remove the meat from claws and tails, reserving the shells. Chop the meat into large chunks and refrigerate until needed; use the stated estimate of about 450 g cooked edible meat.
3. Melt 28 g butter with the olive oil in a large saucepan. Add the onion, celery, and carrot; sauté over medium heat for 6–8 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste and cook for 1–2 minutes. Add the wine and reduce by half. Add the reserved lobster cooking liquid, chicken stock, bay leaf, thyme, and reserved lobster shells. Simmer for 20–25 minutes.
5. Strain the broth into a clean pot, pressing the shells to extract flavor; discard the shells and strained solids. Return the broth to medium heat, stir in the cream and milk, and bring to a gentle simmer without boiling vigorously.
6. Add the lobster meat and remaining 28 g butter. Simmer very gently for 2–3 minutes, until heated through. Season with salt and pepper to taste; add the optional lemon juice and stir in the parsley.
7. Ladle into warmed bowls and serve immediately, with crusty bread or steamed new potatoes if desired.