Lobster Stew
Food and Drink

Reprinted with permission from “The National Parks Cookbook” by Linda Ly, © 2022 Quarto Publishing Group USA Inc; Photo: © 2022 Quarto Publishing Group USA Inc. - Photography: Will Taylor

Lobster Stew

"The lobster stew is an enduring favorite at the Jordan Pond House, a historic restaurant in the park. It gets even better when made the night before and reheated the following day."

Linda Ly
Serves: 6


2 large lobsters (about 4 pounds total), steamed, meat freshly picked

4 tablespoons (1/2 stick) butter

1 tablespoon paprika

1 cup sherry wine

4 cups milk

2 cups heavy cream

1 tablespoon Better Than Bouillon lobster base

salt and ground black pepper

fresh chives, chopped, for garnishing

Chop the lobster meat into bite-size pieces. You should have about 4 cups.

In a large skillet over medium heat, melt the butter. Add the lobster meat, sprinkle with paprika, and cook for about 5 minutes until warmed through, stirring to coat the lobster evenly with the butter. Pour in the sherry and bring to a simmer for 3 to 5 minutes, then remove from the heat.

In a large saucepan over medium-high heat, combine the milk and heavy cream and heat until the edges start to bubble, being careful not to boil the mixture. Stir the lobster base into the hot milk mixture. Add the lobster meat with its pan sauce and cook for 5 minutes to allow the flavors to blend. Season with salt and pepper to taste.

Ladle into bowls and serve with a sprinkle of chives on top.