Super Soups: Lobster Stew



Here in New England the landscape is dusted with snow and it’s a perfect time to warm up with  a pot of lobster stew. So, add a log to the fireplace, pour a glass of wine and tie on your apron!

Lobster Stew


1 quart of seafood stock

2 T. tomato paste

2 c. heavy cream

2 T. butter

2 c. lobster meat, cut into bite-sized pieces

2 c. red potatoes, diced

1 c. frozen corn

½ c. celery, diced

1 t. parsley

¼ t. cayenne

½ c. cooking sherry

3 T. cornstarch mixed with cold water

Salt and pepper


Boil diced red potatoes until they can just be pierced with a fork. Remove from heat and drain. In a Dutch oven or stock pot, combine all ingredients, including cooked potatoes, and bring to boil. Season with salt and pepper to taste. Add cornstarch mixture and stir until stew is desired thickness. Serves 4.


3 responses »

  1. Personal for Marcia: I’m an old friend of Craig’s and I need a mailing address (not PO box) to send him a book. Can you ask him to contact me?
    Wayne Durham
    Blacksburg, Virginia

      • Thanks Marcia. I think I tried that email address (Rob Nieu…er gave it to me) but got no reply. I gave the USPS address to the publisher, John Wiley, and they will send Craig a copy of the book.

        I have your cookbook here on my bedside table, and I love it. I’m working my way through it very slowly, as I’m not a very good cook. I cook the family dinner every Sunday, rotating between four or five basic dishes, mostly involving meat and potatoes.

        Best to you and Craig,
        Wayne Durham
        Blacksburg, Virginia

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