How to Make a Maine Lobster Stew

Seafood Soups

Photo by Lynne Graves Photography

Similar to other New England-style shellfish stews (oyster stew, scallop stew, etc.) a Maine lobster stew is really more of a brothy, creamy soup than a thick stew. In this case, that means a base of lobster stock, cream (or half and half), and sherry. But there are two secrets that can take it from a really good-tasting soup to an otherworldly one.

The first secret is to age it. You may be tempted to consume it right away. After all, almost any combination of lobster, lobster stock, and cream in soup form is guaranteed to please the taste buds. But if you can be patient (easier said than done) and keep it in the fridge overnight, the flavors will develop and mature, just like with chowders.

To taste this for yourself, simply try a small portion of the Maine lobster stew as soon as it’s done. Try to burn that taste in your memory. Then, try it the next day. Your reaction will range somewhere on a scale of “quiet but intense satisfaction” to attempting any of these David Lee Roth leg kicks.

The second secret is even lesser-known. And that is to add some tomalley (the green paste inside a cooked lobster) and some coral. The coral is the roe of a female lobster. It’s a fairly dense, dark red substance that sits inside of a fully cooked lobster. Both the tomalley and coral are considered delicacies by hardcore lobster enthusiasts and add a concentrated dose of lobster flavor. Admittedly, this will not be for everyone. The coral and especially the tomalley can be off-putting in appearance. It will almost certainly frighten small children. Therefore, it’s an optional but highly recommended step. 

Maine Lobster Stew

A brothy and creamy soup of onions, lobster meat, stock, sherry and cream. So simple and yet so very delicious!

Course Appetizer, Main Course
Cuisine American
Author Craig Fear


  • 3 TBSPs butter
  • 2-3 TBSPs lobster tomalley and coral optional
  • ½ small to medium-sized yellow onion diced
  • 1 cup lobster stock
  • ¼ cup dry sherry
  • 2 cups cooked lobster meat from two 1 to 1 ¼ pound lobsters, cut into small chunks
  • 2-3 cups heavy cream or half and half
  • Salt and pepper to taste

Optional Seasonings, to taste


  1. Melt butter over medium heat and add onions and the optional tomalley and coral. Saute about 5 minutes or until onions are softened and translucent.
  2. Add the sherry and lobster stock and simmer for 3-5 minutes.
  3. Add lobster meat and simmer for a few more minutes.
  4. Add 2 cups of heavy cream slowly, being careful not to let it boil. Stir well and taste. If you desire a creamier flavor, add more heavy cream, up to another full cup (for 3 cups total).
  5. Ladle into individual bowls and add optional seasonings, to taste.
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.