Ingredients:

  • 2 medium Whole Live or Cooked Lobsters (approx. 2.5 lbs total, reserve all shells)
  • 7 Tbsp Unsalted Butter
  • 1 Tbsp Tomato Paste
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc)
  • 6 cups Water or Neutral Fish Stock
  • ½ medium Yellow Onion, rough chop
  • 1 large Celery Stalk, rough chop
  • 1 Bay Leaf
  • 2 large Shallots, finely minced
  • 3 Tbsp All-Purpose Flour
  • 2 cups Whole Milk (full fat)
  • 1 cup Heavy Cream (Double Cream)
  • 2 Tbsp Dry Sherry (or Cognac)
  • Salt (Kosher or Sea) to taste
  • ¼ tsp White Pepper
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Lobster Meat and Shells: Process cooked lobster; extract the meat from the tails, claws, and knuckles. Dice the meat into generous 1-inch (2.5 cm) pieces and chill, covered. Roughly break the remaining shells into small pieces (about 2 inches wide).
  2. Develop the Lobster Stock: Heat 3 Tbsp butter in a stock pot over medium-high heat. Add all the crushed shells and sauté vigorously for 5–7 minutes. Stir in the onion, celery, and bay leaf, cook for 2 minutes, then stir in the tomato paste and cook for 1 minute until it darkens slightly.
  3. Deglaze: Pour in the white wine. Bring to a simmer, scraping up any brown bits stuck to the bottom of the pot. Cook until the wine is almost evaporated. Add the 6 cups of water/fish stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 minutes, skimming any foam. Strain the entire mixture through a fine-mesh sieve, discarding the spent shells. Reserve approximately 4 cups of concentrated stock.
  4. Build the Stew Base (The Roux): In a separate heavy-bottomed saucepan, melt the remaining 4 Tbsp butter over medium-low heat. Add the minced shallots and cook gently for 4–5 minutes until translucent. Whisk in the 3 Tbsp of flour and cook, stirring constantly, for 2 minutes to form the roux.
  5. Assemble the Stew: Gradually whisk the warm lobster stock into the roux base, ensuring no lumps form. Once smooth, slowly whisk in the whole milk. Bring the liquid up to a gentle simmer (do not boil) and cook for 5–7 minutes until thickened slightly.
  6. Finish and Season: Reduce heat to the lowest setting. Stir in the heavy cream and the dry sherry. Heat through for 1–2 minutes, ensuring the stew does not boil. Gently fold in the chilled, diced lobster meat and cook just until warmed through (about 1–2 minutes). Taste and adjust the seasoning with salt and white pepper.
  7. Serve: Ladle the hot stew immediately into warmed bowls. Garnish with fresh parsley.