Ina Garten Maine Lobster Stew

Ina Garten Maine Lobster Stew starts with an easy, make ahead trick: steeping the shells overnight in milk, cream, sherry, and saffron. Tarragon and two kinds of sherry go in the next day, turning that rich base into a cozy soup for a family dinner.

Steep the shells for a full 12 hours, because rushing that step means flat, thin broth with no sweetness. Both dry and cream sherry matter, since each one adds a different layer of warmth.

Source: Modern Comfort Food (2020)

Ina Garten Maine Lobster Stew

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

910

kcal

A creamy lobster stew where the shells steep overnight in saffron-infused milk and cream, then get strained before the chunked meat joins tarragon, tomatoes, and two kinds of sherry.

Ingredients

• 4 cooked (1 1/4-pound) lobsters (see note)
  

• 1/2 pound (2 sticks) unsalted butter, divided
  

• 1 cup dry sherry
  

• 3 cups whole milk
  

• 3 cups heavy cream
  

• 2 teaspoons sweet paprika, plus extra for serving
  

• 1/4 teaspoon saffron threads
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon minced fresh tarragon
  

• 1/3 cup cream sherry, such as Harveys Bristol Cream
  

• 1 (14.5-ounce) can diced tomatoes
  

• Chopped fresh chives, for serving

Directions

• Shell the lobsters: Working over a large bowl, remove the lobster meat from the shells, reserving all the juices and shells. Cut the meat in (3/4 to 1-inch) chunks, place in a covered container and refrigerate.
• Cook the shells: Melt 1 stick of the butter in a large (11 to 12-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the lobster shells and the juices to the pot and cook for 3 minutes, tossing the shells to coat them with butter. Add the dry sherry, bring it to a boil, and simmer for 6 minutes.
• Build the base and steep overnight: Add the milk, cream, the 2 teaspoons of paprika, the saffron, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Set aside to cool for 30 minutes. Cover and refrigerate for 12 to 24 hours to allow the flavors to blend.
• Strain and reheat: With the pot still covered, heat the milk and lobster shells over medium heat until the liquid simmers. Strain through a fine-mesh sieve into a bowl and set aside, discarding the shells. Place the pot on the stove (no need to wash it), add the remaining 1/4 pound butter, and heat until the butter melts.
• Add lobster and finish: Off the heat, add the lobster, tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper and allow to sit for 3 minutes. Add the cream sherry and tomatoes and allow to sit for 5 minutes. Add the strained milk mixture plus 1 teaspoon salt and bring to a boil. Lower the heat and simmer for 5 minutes. Ladle into bowls, sprinkle with paprika and chives, and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen lobster tails instead of whole lobsters?

You can, but you lose most of the shell surface area that gives this stew its deep flavor. The overnight steeping pulls sweetness from the shells, so less shell means a thinner broth. If using tails, steep the tail shells and plan on about 1 1/2 pounds of meat to replace the four whole lobsters.

How long can I store leftover lobster stew?

It keeps in an airtight container in the fridge for up to 2 days. The cream base doesn't freeze well because it turns grainy when thawed. Reheat gently over low heat and stir often so the cream doesn't separate.

What's the difference between dry sherry and cream sherry here?

Dry sherry is lighter and more acidic, so it balances the richness of the cream and butter. Cream sherry is sweeter and rounder, adding a warm, caramel-like depth. Both go in at different stages, and skipping either one leaves the stew flat.

Can I prep this stew more than 24 hours ahead?

The steeping works best between 12 and 24 hours. Going much past 24 starts pulling bitter flavors from the shells. You can do the steeping one day, then finish and serve the next, since the final cooking only takes about 20 minutes once the base is strained.

Do I need saffron, or can I skip it?

Saffron adds a floral, slightly earthy note and that golden color you see in the finished stew. You could leave it out, but the broth will taste less complex. A pinch of turmeric gets you the color without the flavor. Since this recipe relies on a few good ingredients doing a lot of work, the saffron is worth keeping.