Traditional Maine Lobster Stew

Traditional Maine Lobster Stew

It gets mighty cold in Maine come winter. One of Cap's favorites is a piping hot bowl of Maine Lobster Stew. Lobster Stew can be served as soon as it is made, but the flavors improve when it is allowed to sit overnight.


  • 4 Fresh Lobsters
  • 1 pint heavy cream
  • Quart of milk
  • 4 Tablespoons butter
  • Reserve liquid from lobsters
  • salt and pepper

Cooking Direction

Steam or boil the lobsters eighteen minutes, place cooked lobsters on several platters to cool and catch the juices. After the lobsters have cooled, pick meat from lobsters. Remove green liver (tomalley) and any coral (roe) found. After all the meat is picked out, sauté tomalley and roe in 1 1/2 tablespoons of butter in a heavy cooking pot. After three minutes, put more butter and some of the lobster meat into the pot. Repeat this until all the lobster meat has been sauté for five to ten minutes. Add the cream, the reserved juice, and the milk. Simmer uncovered on low heat for several hours, taking care not to boil. Salt and pepper to taste. To enhance the flavor of the lobster stew, make the day before you plan to serve.