This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

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Nutrition Facts

760 calories; 68 g total fat; 254 mg cholesterol; 638 mg sodium. 14.7 g carbohydrates; 25.1 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2003
Well I am an actual Mainer and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first make the stew the night before as it will intensify greatly over night. Secondly most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again this is a great base for classic lobster stew.... coming from a MAINER (born and raised). Read More
(104)

Most helpful critical review

Rating: 3 stars
10/16/2006
Try 1 stick of butter 1 T of paprika 1 lb of lobster 2 cups whole milk 2 cups evaporated milk 2 cups of heavy cream. This is based on Morrison's of Portland ME famous recipe. Read More
(72)
28 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/11/2003
Well I am an actual Mainer and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first make the stew the night before as it will intensify greatly over night. Secondly most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again this is a great base for classic lobster stew.... coming from a MAINER (born and raised). Read More
(104)
Rating: 5 stars
12/11/2003
Well I am an actual Mainer and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first make the stew the night before as it will intensify greatly over night. Secondly most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again this is a great base for classic lobster stew.... coming from a MAINER (born and raised). Read More
(104)
Rating: 2 stars
12/11/2003
That is not the way to make a good lobster stew. When you say it's a Maine recipe try asking a Mainer Read More
(72)
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Rating: 3 stars
10/16/2006
Try 1 stick of butter 1 T of paprika 1 lb of lobster 2 cups whole milk 2 cups evaporated milk 2 cups of heavy cream. This is based on Morrison's of Portland ME famous recipe. Read More
(72)
Rating: 5 stars
12/11/2003
This is absolutely an authentic recipe. My best friend her parents and grandparents are all from Maine and make their living from the sea. This is exactly how they make their Lobster Stew. Sometime a few chopped scallions are added. Thanks Marion for sharing. Read More
(39)
Rating: 5 stars
12/11/2003
I have lived in Maine for 33 years. This is lobster stew the way it should be! By making it the day before the flavor is stronger. If you already have the lobster meat picked from the shell...this is a very simple meal. Very good! Read More
(36)
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Rating: 5 stars
12/11/2003
Thanks Marion. I grew up in Maine but now live in the Midwest. I remember my Mother making this fabulous stew every Christmas Eve. Your recipe tastes just liker hers! Read More
(22)
Rating: 5 stars
01/20/2005
I lived in Maine for my first 22 years and this is almost exactly the recipe my Grandfather made every weekend during lobster season! He usually used milk and a can of evaporated milk which tastes pretty close to half-and-half but has less fat. Yummmmm! Read More
(20)
Rating: 5 stars
04/09/2008
Mmmm.. having grown up in a small Maine island fishing I know this is the one! This is the way my family has always made it. Luxuriously rich and delicious! For ultimate flavor I heat it through when making it then refrigerate overnight and reheat gently the next day. Lobstah stew doesnt get any bettah! Read More
(20)
Rating: 5 stars
02/13/2005
I'm a Mainah and this is absolutely authentically MAINE. Delicious. We used a little extra lobster but we were a bit piggish about it! Read More
(15)