Ingredients
- 8tablespoons (1 stick) unsalted butter
- 1medium onion, chopped in ½-inch dice
- 3large russet potatoes, peeled and cut into ½-inch cubes
- 6cups lobster broth (or cold water)
- ½teaspoon sea salt
- ¼teaspoon freshly ground black pepper
- 5pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
- 3cans evaporated milk
- 1teaspoon dried basil
- 1cup milk or cream, if necessary
Instructions
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Step 1
In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
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Step 2
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
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Step 3
Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
Notes
For the best flavor, start with homemade lobster stock. You can use the meat from creating the stock in this lobster stew recipe.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Simmering
- Cuisine: American