Pan-Roasted Shrimp and Lobster Stew

Pan-Roasted Shrimp and Lobster Stew

Serves 4
This irresistible and impressive shellfish stew can be made in about 30 minutes start to finish. We like the look of serving the lobster meat in the lobster shells, but you can also just mix it into the stew with the shrimp.
  • 1 1/2 tablespoon unsalted butter, divided
  • 2 large shallots, chopped
  • 1/4 teaspoon fine sea salt
  • 4 small (3- to 4-ounce) lobster tails, split lengthwise
  • 1/3 cup plus 2 tablespoons dry sherry, divided
  • 3/4 pound medium Whole Catch® wild-caught shrimp, peeled
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth or fish broth
  • 3/4 cup frozen peas, thawed
  • 1/3 cup heavy cream
  • Pinch cayenne pepper
  • 2 tablespoons chopped fresh chives
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Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add shallots and salt; cook, stirring until shallots soften, about 2 minutes. Place lobster tails cut-sides down in pan; pour in 1/3 cup of the sherry, cover the skillet and cook 3 minutes. Uncover, add shrimp and cook, stirring frequently until lobster is just browned and shrimp are opaque, about 4 more minutes.

Remove the skillet from heat. With tongs, transfer lobster tails and shrimp to a cutting board and cool. Remove lobster meat from shells, chop it and return it to shells. 

Return the skillet to medium-high heat and add remaining 1/2 tablespoon butter. Sprinkle flour over top of shallots and cook, stirring, 1 minute. Slowly whisk in broth and cook until thickened, about 1 minute. Stir in peas, cream, cayenne and remaining 2 tablespoons sherry. Return shrimp to the skillet and heat through. Ladle stew into 4 bowls and place 2 lobster tail halves in each bowl. Garnish with chives.
Nutritional Info: 
Per Serving: 300 calories (120 from fat), 13g total fat, 8g saturated fat, 185mg cholesterol, 900mg sodium, 15g carbohydrates, (1 g dietary fiber, 3g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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