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Lobster Stew
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Rating: 4.0/5 (41 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 254
% Daily Value**
Total Fat 19g
Saturated Fat 12g
Unsaturated Fat 1g
Cholesterol 94mg
Sodium 354mg
Total Carbohydrate 6g
Dietary Fiber 0g
Sugars 2g
Protein 15g
Vitamin A  16%Vitamin C  5%
Calcium  12%Iron  2%
Potassium  9%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lobster Stew

Recipe Tags: Seafood Recipes

Date Added: April 06, 2014
Taste improves if the stew is allowed to set for a few hours or overnight.


2 pound Lobster two-pound
1 Bay Leaf
4 Scallions finely chopped
2/3 cup Butter
3 tablespoons Flour
3 tablespoons Fresh Parsley chopped
2 cups Half & Half
1 cup Milk whole
Salt to taste
Pepper to taste
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1. Boil lobsters for 12 minutes in 1 quart of salted water with bay leaf added. Save both and strain. Pick out lobster meat and cut into 1-inch pieces.

2. Saute scallions in butter until tender. Make a roux by adding the flour to the scallion mix. Cook over low heat for 2 to 3 minutes. Add 1-cup broth from the pot of boiling water, stirring constantly. Cook for 2 to 3 minutes more.

3. Add lobster meat and chopped parsley. Season with salt and pepper to taste.

4. Preheat mixture of half and half and whole milk in large saucepan. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes, but do not allow it to boil. Cool and refrigerate.

Comments on Lobster Stew Recipe:

Penny L. - April 07, 2014
What is Half & Half
Comment Here:
Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Shellfish, Butter, Gluten, Spring Onion allergies.
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