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    • Lobster Stew

    Lobster Stew

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    Lobster Stew is a hearty and delicious dish perfect for any occasion. This classic recipe is easy to make and can be enjoyed by all. Combining butter, onion, garlic, flour, chicken broth, half-and-half, lobster meat, thyme, cayenne pepper, black pepper, salt, white wine, parsley, and lemon juice creates a flavorful and creamy stew that is sure to please. With its rich and comforting flavours, this dish will surely become a favourite in your household. 

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    Ingredients

    • 2 tablespoons butter
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 2 cups half-and-half
    • 1 pound cooked lobster meat, chopped
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt
    • 1/4 cup dry white wine
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons freshly squeezed lemon juice

    Method

    • Step-by-Step Method for Lobster Stew
    • Measure and prepare all ingredients separately: butter, chopped onion, minced garlic, flour, chicken broth, half-and-half, cooked lobster meat, dried thyme, cayenne pepper, black pepper, salt, dry white wine, parsley, and lemon juice
    • Set out a large soup pot on the stove but do not turn on heat yet
    • In a small bowl, mix dried thyme, cayenne, black pepper, and salt for later seasoning
    • Chop lobster meat into bite-sized pieces and set aside
    • Finely chop fresh parsley and reserve separately from other ingredients
    • Squeeze lemon juice and measure out separately
    • Heat soup pot over medium heat
    • Add butter to pot and allow to melt completely
    • Add chopped onion to melted butter and sauté, stirring, until onions soften and turn translucent (about 5 minutes)
    • Add minced garlic to onions and cook, stirring, for 1 more minute
    • Sprinkle flour evenly over onion and garlic mixture, stir to form a smooth paste (roux), and cook for 2 minutes to remove raw flavor
    • Slowly pour in chicken broth while stirring to prevent lumps, then continue stirring until mixture thickens and is smooth
    • Gently add half-and-half to the pot, stirring constantly, and bring to a gentle simmer (do not boil)
    • Stir in chopped lobster meat, keeping heat low so lobster does not overcook
    • Sprinkle in mixed seasoning ingredients (thyme, cayenne, black pepper, salt), stirring to combine evenly
    • Pour in dry white wine and stir to blend
    • Simmer stew gently for 5–10 minutes, partially covered, stirring occasionally, to blend flavors
    • Add fresh parsley and freshly squeezed lemon juice just before turning off heat; stir to combine
    • Taste and adjust seasoning if required (salt, pepper, lemon juice)
    • Ladle stew into warm bowls for serving
    • Garnish each bowl with a pinch of fresh parsley and a lemon wedge on the side if desired
    • Serve immediately with crusty bread or oyster crackers for added texture