Lobster stew

READY IN: 3hrs
Recipe by Aroostook

I love my time on Henry's lobster boat out in Linakan Bay, Boothbay Harbor. This recipe is our family favorite. A nice rich stock makes it so.

Top Review by Chef53Kathy

I liked the addition of the chicken pieces to flavor the stock for this stew. I know that the traditional stew is milk and lobster only but I don't always find that to be enough flavor. This is great....you really can't beat a good chicken stock....expecially fresh made. Thanks for sharing!!

Ingredients Nutrition


  1. Fill a large stew pot with 2 inches of boiling water.
  2. Cover and cook lobsters for 12-15 minutes.
  3. Remove meat from shell and set aside.
  4. Stock: Remove/rinse any red roe and tamale from bodies.
  5. Put lobster bodies and shells back into cooking water.
  6. Add onion, S&P, and chicken pieces.
  7. Over low heat reduce to 1/2 of original water level.
  8. Remove shells and chicken pieces.
  9. Strain stock.
  10. Pick fine meat from bodies and add to claw and tail meat.
  11. Add milk and butter to strained stock.
  12. Heat slowly.
  13. Add lobster meat.
  14. Taste and add more S& P if needed.

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