Lobster stew - Canadian recipes

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Lobster stew

Traveling through the Canadian Atlantic provinces, you'll always find him on the menus of many restaurants: the lobster stew, which is usually served with fresh vegetables and fried potatoes like this one at the Tidal Watch Inn at St. Martin, New Brunswick. This stew is perhaps one of the best ways to prepare lobster: it is a light meal, does not require any complicated disassembly of the shellfish by the one who eats it, and is easy to prepare. The perfect dish to bring lobster to your table at home. And he is certainly an excellent choice to surprise his family with something very special at the upcoming Christmas and conjure a little Canadian wanderlust in the cold winter.

Lobster stew in New Brunswick style

Ingredients for the lobster stew

2 Hummer (1 each)
125 ml of melted butter
1 / 4 TL peppers
about 300 ml of light cream or condensed milk


Preparation of the lobster stew

And the preparation is easy, if you know how it works:

The lobsters are cooked for 15 minutes. Then cut them in a shallow pan and catch the juice. Then you remove the roe (the eggs) and the lobster meat. How to get the whole lobster meat, you can read here. Squeeze out the juice and meat from the legs and tail ends. Mix the lobster, juice and roe with the melted butter until each piece of meat is covered with butter. This will be shut down for about 4 hours.

Then you heat the milk or cream to the boiling point and add the buttered lobster meat and the juice. It is seasoned with paprika, which gives the dish an intense color. If necessary, you can add salt, although in most cases the butter and salty juice are sufficient. When the mixture has cooled, put it in the refrigerator for at least 24 hours. Before serving, heat them up again and add a few tablespoons of sherry, depending on your taste. The whole thing makes six servings.

Preparation time: approx. 40 minutes

With this lobster stew we are part of the Blog parade "Culinary around the world" by Lavendelblog.


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Source Lobster Stew: Recipes from Tourism New Brunswick and local research

Text lobster stew: © Monika Fuchs, TravelWorldOnline
Photo lobster stew: © Copyright Monika Fuchs, TravelWorldOnline

Lobster stew - Canadian recipes

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn

11 thoughts too "Lobster stew - Canadian recipes"

  1. Fresh, straight from the sea - there Lobster must taste as good as ever again. The more I read about you, the more attracts me Canada. And the lobster, of course. :-)

    1. Dear Barbara,

      Yes, the Canadian lobster taste, I think, best. But there's not only lobster there. Petar's favorite foods are the scallops. They are also fresh from the beach and taste great.

      Best regards,

  2. Dear Monika, dear Petar, Now I've been through your America category across and of course I'm stuck with the lobster. If he is soft enough and cut small, then I can still eat him. And yes, I ate the best lobster in North America, nowhere did it taste better. Nice, simple recipe, I like that. Best regards, Claudia

    1. Dear Clauda,

      and delicious is the lobster stew as well. You're right: nowhere is there as good a lobster as in Maine or Eastern Canada. There he is one of the normal daily dishes. Unlike ours, where you often pay very high prices.

      Best regards,

    1. Hello christina

      Unfortunately, lobster is so expensive that we can only enjoy it in Canada. Here goes by the prices of the appetite: D.

      Best regards,

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