It gets mighty cold in Maine come winter, and one of grandfather’s favorites is for is a piping hot bowl of Maine Lobster Stew. Our Maine lobster stew recipe follows:

We like our stew with plenty of meat, so start with 4-5 oz. per person of fresh Maine lobster meat. Saute the meat with one stick of butter per person, on medium heat, stirring occasionally to prevent burning.  Add the sauted meat to one cup whole milk per person (or use half-and-half for an even heartier base). Simmer over low heat for 30 minutes, but do not allow it to boil. Add salt and pepper to taste, then cool and refrigerate.  Lobster stew always tastes better if it is allowed to set overnight in the fridge so the flavors can fully mix.

Serve the next day, piping hot, and topped with paprika and a few parsley flakes for flavor and decoration.

Some people like to add scallions for a little extra flavor, and you can add flour to thicken the stew if you like. Be creative and experiment. With fresh Maine lobster meat, you can’t go wrong.

And please let us know about any interesting variations you come up by submitting a comment below, or by adding a lobster stew recipe of your own.

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