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Lobster Stew

Yield Makes 6 servings


  • 1 tablespoon unsalted butter
  • 8 white button mushrooms, trimmed and quartered
  • 2 tablespoons minced shallot
  • 3/4 cup amontillado or other medium-dry sherry
  • 2 carrots, peeled and cut into 1/4-inch dice
  • 2 parsnips, peeled and cut into 1/4-inch dice
  • 2 potatoes, cut into 1/4-inch dice
  • 3/4 cup petite green peas
  • 2 cups fish broth or lobster stock*
  • 2 cups whipping cream
  • 3 (1-pound) lobsters, cooked, picked, and cut into 1/2-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh chives

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat. Add mushrooms; sauté 3 to 4 minutes or until mushrooms begin to brown. Add shallot; cook 4 minutes or until translucent. Add sherry, stirring to loosen particles from bottom of pan.

  2. Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.

  3. Bring mixture to a boil. Stir in cream, and return mixture to a boil. Reduce heat to low, and simmer 12 minutes or until vegetables are tender. Stir in lobster, salt, and pepper. Add parsley and chives; serve immediately.

  4. *Note: Go to for a great lobster stock recipe.

Pearl Oyster Bar, New York, NY