New England Lobster Stew


2 (1 and 1/4 lb) Lobsters
8 cups of water
1 stick of butter
1 tbs flour
4 carrots, divided
2 onions, divided
4 stalks of celery, divided
2 potatoes, chopped into medium chunks
3 cups of milk
1 cup heavy cream
1/4 cup dry sherry
kosher salt to taste
2 tsp white pepper
1 tbs parsley for garnish
This is delicious New England stew chocked full of lobster and savory vegetables in a creamy sauce.


  • Add 8 cups of water to a large stock pot and bring to a boil.
  • Chop 1 onion, 2 ribs of celery and 2 carrots into large pieces and add to the water.
  • Add the lobsters to the boiling water and cook for 15 minutes, or until done.
  • Remove lobsters from water, set aside and allow to cool.
  • Once lobsters are cool enough, remove all meat and chop into large chunks  and set aside.
  • Add the lobster shells to the cooking liquid and simmer uncovered for 30 to 40 minutes.
  • Strain stock through a wire mesh strainer and reserve.
  • In a large sauce pan add the butter using medium heat, then add the flour.
  • Chop the remaining onion, carrot and celery into a small dice and add to the butter and flour mixture.
  • Cook mixture for about  4 minutes, stirring constantly.
  • Add 4 cups of the stock to the butter and flour, vegetable mixture, 1 cup at a time, mixing well after each addition.
  • Add the cubed potatoes.
  • Simmer for 15 minutes then add the milk, cream and sherry.
  • Simmer for another 15 minutes, stirring occasionally while stew thickens.
  • Add cut up lobster meat and bring up to temperature.




15 min


1 min


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