Lobster Stew (JFK's Locke-Ober Favorite)

A simple, rich New England lobster stew of lobster meat warmed in butter and sherry, then gently heated in milk and cream, as served at Boston's Locke-Ober, where it was John F. Kennedy's favorite. Serves 4.

KetoLow-carbNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

A white bowl of creamy New England lobster stew with large chunks of lobster, melting butter and paprika, oyster crackers beside it
  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings

Updated

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New England lobster stew is not thickened at all. It is lobster meat warmed in plenty of butter until the butter turns rosy, then simmered gently in milk and cream. At Locke-Ober, the landmark Boston restaurant, it was a favorite of John F. Kennedy, and it came to be known by his name.

Many New England cooks let the stew rest for a few hours, or overnight in the refrigerator, before reheating it gently; the flavor of the lobster deepens as it sits.

Ingredients

  • 1 pound cooked lobster meat, cut into large pieces
  • 4 tablespoons unsalted butter
  • 2 tablespoons dry sherry
  • 2 cups whole milk
  • 2 cups light cream
  • Salt and white pepper, to taste
  • Paprika, for sprinkling
  • Oyster crackers, for serving

Instructions

  1. Warm the lobster. Melt the butter in a heavy pot over medium-low heat. Add the lobster meat and cook gently, stirring now and then, until the butter turns pink and the lobster is warmed through, about 5 minutes.
  2. Add the sherry. Stir in the sherry and let it bubble for 1 minute.
  3. Add the milk and cream. Pour in the milk and cream and heat slowly, stirring, until steaming hot. Do not let it boil, or the milk can curdle. Season with salt and white pepper.
  4. Serve. Ladle into warm bowls, sprinkle with paprika and serve with oyster crackers.

Nutrition per serving (estimated)

690Calories
10 gCarbohydrates
0 gFiber
10 gNet carbs
29 gProtein
59 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

KetoLow-carbNo added sugar

Tips

  • For the deepest flavor, cool the stew, refrigerate it overnight and reheat it gently the next day.
  • Keep the heat low once the milk goes in; lobster stew should never boil.
  • Refrigerate leftovers within 2 hours and eat them within 2 days.

Questions about this recipe

Was lobster stew really JFK's favorite?
Lobster stew was a favorite of John F. Kennedy at Locke-Ober in Boston, where he was a regular, and it became known there as JFK's lobster stew.
Is New England lobster stew thickened?
No. It is a brothy stew of milk, cream, butter and lobster, with no flour or potatoes; that is what makes it different from a chowder or bisque.

Part of our famous hotel and restaurant recipes, from Boston's Parker House and Locke-Ober to Antoine's in New Orleans.

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