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+ servings
two bowls of lobster stew

Donelan Lobster Stew

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This sensual lobster stew is a perfect warm-up on a cold winter evening. It serves 8 as an appetizer or 4 as a main course. 
Course Main Course, Soup
Cuisine American
Dish Type soup
Seasonal Christmas, Halloween, Holiday season, New Year's Eve, Thanksgiving, Valentine's Day, winter
Ingredient lobster
Prep Time 30 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 55 mins
Servings 8 as an appetizer


  • 2 lb live lobster
  • 6 tbsp unsalted butter
  • 2 medium onions; chopped
  • 3 cloves garlic; coarsely chopped
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped fennel
  • 3 tbsp brandy
  • 28 oz canned plum tomatoes with the juice
  • 1 cup Donelan Nancie Chardonnay
  • 2 cups chicken stock
  • 2 sprigs thyme
  • 2 bay leaves
  • 1/2 tsp saffron threads
  • 2 medium round white potatoes; peeled and cubed
  • 1/2 cup heavy cream
  • Sea salt
  • Freshly ground white pepper


  • Bring 3 cups water to a boil in a large pot.
  • Add lobster and cook until shells are red but meat is not yet cooked through, about 5 minutes.
  • Remove with tongs to a rimmed baking sheet, save cooking liquid.
  • When cool enough to handle, crack the shells over a bowl, saving as much juice as possible. Extract the tail and claw meat, chop it into 1 or 1/2 inch chunks, and reserve.
  • In a second large stock pot, melt the butter and add the onion, garlic, celery, carrots, and fennel over medium heat.
  • Sauté the vegetables for about 10 minutes or until they are soft.
  • Remove pot from heat and add brandy, return to heat and cook until brandy is almost evaporated.
  • Add 1 cup of the lobster cooking liquid, the plum tomatoes and juice and bring the mixture to a simmer.
  • Add the Donelan Nancie Chardonnay, chicken stock, bay leaves, thyme and saffron.
  • Bring the mixture to a simmer; cover it and cook for about 40 minutes.
  • After the 40 minutes is up, add the potato and cook until the potato is soft. Remove the bay leaves.
  • Remove the soup from the stove and let it cool.
  • Just before serving, return the soup to the stove and slowly bring it to a gentle simmer.
  • Stir in the heavy cream, cooked lobster and season to taste with sea salt and ground white pepper.
  • Immediately ladle into warm soup bowls.
  • Pair with the rest of the Nancie Chardonnay.