Rich and creamy, this seafood stew recipe is simple elegance.
As the weather gets colder here in Maine, we start craving those comfort foods. Crockpot meals, casseroles, soups, and stews are among the top choices. The latter is a Saturday in November staple in our home, and a seafood stew is a welcoming meal after a long day of hunting in the woods.
Time brings out flavor.
Made with basic ingredients, seafood stew, any stew really, is best after it has been set for a few days. Often this isn’t possible in our home, as it tends to be gobbled up in hours vs. days.
Which seafood is best when making stew?
Lobster: Maine reigns supreme as the lobster king of the US, supplying a whopping 90% of the nation’s supply! Over 100 million pounds of these sweet crustaceans are hauled in annually, supporting over 4,500 lobstermen and contributing significantly to the state’s economy.
Scallops: Thriving in the frigid waters of the Gulf of Maine, Maine scallops develop a denser, sweeter flavor thanks to the slow growth fostered by the chilly temperatures. This cool environment also ensures a pristine habitat, contributing to their clean taste.
Shrimp: While Maine Shrimp were once abundant, their population has faced challenges in recent years due to warming waters and increased predation. This has forced a closure of shrimping in Maine waters for over a decade.
This is my personal preference, but I’m a firm believer in lobster, scallops, and shrimp. My in-laws are huge lobster fanatics, so there are many feasts of the delicacy throughout the year. It’s even their Christmas dinner! When there are leftover lobsters, I will pick them out, and vacuum seal them for later recipes, also making sure some of that necessary juice isn’t left out. Scallops come fresh for a short time in early winter, so in the same case, buy plenty and freeze for later. Unfortunately, Maine has been closed to shrimp fishing for about ten years now, so I will get those at a seafood market or even the grocery store.
What else should be added to the seafood stew?
Keep it simple. Milk, butter, salt and pepper. Resist the urge to dress it up. This seafood stew makes itself, you don’t need any extra ingredients or spices. Absolutely no potato or onions.
Simple ingredients make for a delicious seafood stew.
The first step is the most important when preparing this stew.
Saute your lobster meat in a stick of butter with salt and pepper over medium heat. Toss a few times, until heated through. This step is crucial, as it marries the butter and lobster for a great flavor, and gives the stew that deep orange layer of goodness that should adorn any milk-based seafood broth.
Sauteed lobster, butter, salt and pepper.
Adding the rest of the ingredients.
After the lobster has gotten its color, add it to a large pot. Then give the scallops and shrimp a quick saute in the same pan, over low to medium heat, with a bit of leftover buttery juices from the lobster. Add those to the pot as well. My personal preference for milk is equal parts evaporated and whole. Some prefer cream for a little extra thickness, but the broth seems to stand out with the thinner version. Another stick of butter, more salt and pepper, and heat thoroughly. While a double boiler isn’t necessary, it is helpful if you can’t be constantly watching over it. Heat it until it steams. Any further it could burn.
Personal preference is okay.
If you care for any of these ingredients, feel free to leave them out. Some may also add a white fish such as haddock or cod. Also, when it comes to oyster crackers, you choose. Some like the crunch, others feel it takes away the flavor of the stew. This stew pairs well with a fresh batch of yeast rolls.
Letting the seafood stew set
Cool the stew, and set it in the refrigerator, at least overnight. If it’s not completely cool, don’t cover it. You certainly don’t want to risk spoiling. After reheating, it will have twice the flavor as it did the day before. Wait a couple of days for even better results.
Ingredient List
2 lbs. lobster meat
1 lb. each Scallops and Shrimp
2 sticks of salted butter
2 cans of evaporated milk
1-quart whole milk
Salt and pepper, to taste
How many servings?
This is a tough one. My husband will eat 2 huge bowls of this seafood stew, which is technically about 4 servings. You could easily feed 6 with this recipe with leftovers.
My family’s most requested stew or soup recipe.
Without a doubt, this one is a family favorite. Moose meat stew or my turkey soup is probably a close second, but this one wins the cream-based category. I always try to serve this up when my boys come home for a visit.