Maine Lobster Stew
Experience the taste of summer in Maine with this creamy, mouthwatering lobster stew recipe. It couldn’t be easier!
If you’ve ever visited Maine, you know how iconic lobster stew is—rich, creamy, and all about the lobster. This version is as easy as it gets, with just a few ingredients that let the sweet flavor of the lobster shine through.
It’s the kind of dish that feels special enough for holidays or gatherings but is surprisingly simple to pull together on a weeknight. With butter, cream, and a splash of sherry, this stew is pure comfort food that instantly transports you to the Maine coast.
What You’ll Like About This Dish
Quick and luxurious. From stovetop to table in about 20 minutes, but it tastes like it took all day.
Lobster-forward flavor. Minimal ingredients let the natural sweetness of the lobster stand out.
Simple to make. No roux or flour base—just simmer, season, and serve.
Perfect for celebrations. A classic holiday dish in New England, especially for Christmas Eve or New Year’s.
Ingredient Notes
- Butter: Unsalted is best so you can control the seasoning.
- Heavy cream or half-and-half: Creamier for richness, but half-and-half works beautifully too.
- Clam juice or lobster stock: Adds depth and enhances the seafood flavor.
- Dry sherry: A splash adds complexity and pairs perfectly with lobster.
- Lobster meat: Use fresh or frozen, from claws, tails, or knuckles—cut into bite-sized chunks.
- Salt and pepper: Season at the end, after tasting.
Steps to Make Maine Lobster Stew
- Simmer butter, clam juice (or stock), and sherry in a saucepan.
- Add lobster meat and cream.
- Warm gently until heated through—do not boil.
- Season with salt and pepper to taste.
- Serve hot with crackers or crusty bread.
Tips for the Best Lobster Stew
- Do not let the stew boil—keep the heat gentle to avoid curdling the cream.
- For even more lobster flavor, use homemade lobster stock if available.
- If using frozen lobster, thaw completely and pat dry before adding.
- This dish is even better after a short rest—let it sit covered off heat for 10–15 minutes before serving.
Recipe Variations
- Thicker stew. Start with a roux made from the butter and 2 tablespoons of flour before adding liquids.
- Add corn. Stir in ½ cup of sweet corn for texture and color.
- Garnish with herbs. Top with thin-sliced green onions, chives, or chopped parsley.
- Finish with paprika. A light sprinkle of paprika adds warmth and visual appeal.
Serving Suggestions
- Serve with oyster crackers or buttered saltines.
- Add a crusty baguette or sourdough bread for dipping.
- Pair with a crisp green salad dressed lightly with lemon vinaigrette.
- Spoon into mugs for elegant appetizer-sized servings at a party.
How to Store
Refrigerate: Store cooled stew in a sealed container in the refrigerator for up to 2 days. Creamy seafood stews are best eaten soon after making.
Freeze? Not recommended. Cream and lobster do not freeze well and may separate or become rubbery when reheated.
To Reheat: Rewarm gently over low heat, stirring occasionally. Avoid boiling to preserve the texture of the lobster and cream.
Maine Lobster Stew
Ingredients
- 4 tablespoons unsalted butter
- 3 cups heavy cream, or half-and-half
- 1 cup clam juice, or lobster stock
- 2 tablespoons dry Sherry
- 2 to 3 cups lobster meat, cut into small pieces (about 12 to 16 ounces)
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the butter, clam juice, and sherry in a large saucepan and bring to a simmer over medium heat.
- Add the lobster and cream; lower the heat to medium-low and cook until hot.
- Taste and adjust the seasonings with salt and pepper.
- Garnish as desired and serve immediately with crackers or a crusty loaf.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
