Beal’s Recipes

Beal’s Lobster Stew

Serving Size: 1 gallon (approx 8-16 servings depending on size)


  • 2 quarts lobster stock (homemade is best but store-bought seafood stock will work if lobster stock is unavailable)
  • 2 large onion
  • I bunch parsley
  • 3 stalks celery
  • 2 tablespoons Old Bay seasoning
  • One teaspoon salt
  • One teaspoon pepper
  • 1 heaping tablespoon of smoked paprika
  • ¼ cup salt pork rendered fat or bacon grease (butter may be substituted)
  • 1 quart heavy cream
  • 2 cups dry sherry
  • 2 cups pre-boiled chopped potato
  • 2 lbs roughly chopped pre-cooked lobster meat


  1. In a large pot, place finely chopped onion and sweat them in the salt pork or bacon grease until translucent.
  2. Add finely chopped celery and continue to sweat the vegetables.
  3. Add all dry seasonings (Old Bay, salt, pepper, paprika)
  4. Add 2 cups dry sherry and cook down for a minute or two.
  5. Add 2 quarts lobster stock - bring to hard boil
  6. At peak of boil, slowly pour in 1 quart of heavy cream and allow to temp up again but *do not bring to a hard boil*
  7. Prior to serving, add chopped, pre-cooked potato and chopped, pre-cooked lobster meat
  8. Garnish with fresh parsley to serve

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