Ina Garten Maine Lobster Stew

Ina Garten’s Maine Lobster Stew is made with lobsters, butter, dry sherry, whole milk, heavy cream, sweet paprika, saffron threads, tarragon, cream sherry, and diced tomatoes. This delicious Maine Lobster Stew recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.

This Maine Lobster Stew Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 4 cooked (1¼-pound/560 g) lobsters
• ½ pound/225 g (2 sticks) unsalted butter, divided
• 1 cup/240 ml dry sherry
• 3 cups/720 ml whole milk
• 3 cups/720 ml heavy cream
• 2 teaspoons sweet paprika, plus extra for serving
• ¼ teaspoon saffron threads
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh tarragon
• ⅓ cup/80 ml cream sherry, such as Harveys Bristol Cream
• 1 (14.5-ounce/410 g) can diced tomatoes
• Chopped fresh chives, for serving

How To Make Maine Lobster Stew?

1. Prepare Lobster Meat: Working over a large bowl, remove the lobster meat from the shells, reserving all the juices and shells. Cut the meat into (¾ to 1-inch/2 to 2.5 cm) chunks, place in a covered container, and refrigerate.
2. Cook Lobster Shells: Melt 1 stick/115 g of the butter in a large (11 to 12-inch/28 to 30 cm) heavy-bottomed pot or Dutch oven over medium-high heat. Add the lobster shells and juices to the pot and cook for 3 minutes, tossing to coat with butter. Add the dry sherry, bring to a boil, and simmer for 6 minutes. Stir in the milk, cream, 2 teaspoons paprika, saffron, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Let cool for 30 minutes, then cover and refrigerate for 12 to 24 hours to blend the flavors.
3. Strain and Reheat: With the pot still covered, heat the milk and lobster shells over medium heat until the liquid simmers. Strain through a fine-mesh sieve into a bowl, discarding the shells. Return the pot to the stove (no need to wash it), add the remaining ¼ pound/115 g butter, and heat until melted. Off the heat, add the lobster meat, tarragon, 1 teaspoon salt, and ½ teaspoon pepper, and let sit for 3 minutes. Stir in the cream sherry and tomatoes, and let sit for 5 minutes.
4. Combine and Serve: Add the strained milk mixture and 1 teaspoon salt to the pot. Bring to a boil, then lower the heat and simmer for 5 minutes. Ladle into bowls, sprinkle with paprika and chives, and serve hot.

Recipe Tips:

• Use Fresh Lobster: For the best flavor, use fresh, cooked lobster. If using frozen, thaw it completely before starting.
• Reserve Lobster Juices: Save all the juices from the lobster shells. They add important flavor to the stew.
• Cool and Chill: Let the stew mixture cool and chill for at least 12 hours. This helps the flavors blend well.
• Strain Carefully: Use a fine-mesh sieve when straining the lobster shells to get a smooth stew.
• Adjust Seasoning: Taste the stew before serving and add more salt and pepper if needed. Make sure the flavors are just right for you.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Maine Lobster Stew cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
• Freeze: To freeze, let the stew cool to room temperature, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
• Reheat: Transfer the stew to a microwave-safe container. Heat on medium power, stirring every 1-2 minutes, until warmed through.

Nutrition Facts

Serving Size: 1 cup (about 240 ml)

• Calories: 470
• Total Fat: 36 g
• Saturated Fat: 22 g
• Cholesterol: 120 mg
• Sodium: 700 mg
• Potassium: 500 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Sugars: 8 g
• Protein: 27 g

Try More Ina Garten Recipe:

• Ina Garten Gruyère Omelet
• Ina Garten Baked Fish Chowder
• Ina Garten Creamy Chicken Thighs with Lemon & Thyme
• Ina Garten Skillet-roasted Chicken & Potatoes