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Lobster Stew

Prep Time 10 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 16 minutes



  • 3 tablespoons unsalted butter cut into cubes
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 1 small yellow onion peeled and chopped
  • 1/2 leek cleaned and chopped
  • 1/4 cup fresh fennel chopped
  • 6 black peppercorns
  • 2 bay leaves
  • 1/2 cup cooking sherry or brandy
  • 1 1 1/2 lb. Cameron’s Seafood Whole Lobster cracked, meat removed, body and shells reserved
  • 6 cups whole milk
  • 1 1/4 teaspoons paprika
  • 1/2 teaspoon cayenne or more depending on your spice level
  • 1 cup heavy cream
  • salt to taste


  • reserved lobster meat chopped into bite sized pieces
  • 2 teaspoons fresh chives chopped


  1. In a large soup pot melt butter over medium heat. Sauté carrots, celery, onion, leek, fennel, peppercorns and bay leaves for 3-4 minutes.
  2. Deglaze pan with cooking sherry and add lobster body and shells. Stir and bring to a light simmer, about 2 minutes.
  3. Reduce heat to low, once sherry stops simmering, stir in milk and season with paprika and cayenne. Cover and steep for 1 hour, stirring frequently.
  4. Strain broth using a fine mesh strainer and discard vegetables, whole spices and shells. Return broth to the stove, stir in cream and season to taste with salt.
  5. To serve ladle hot broth into bowls and fill with reserved lobster meat. Garnish with fresh chives before serving.