Shrimp and Lobster Seafood Stew is a comforting, flavor-packed dish featuring tender seafood and silky greens in a fragrant broth with coriander, garlic, white wine, lemon, and a touch of red pepper heat. Perfect for a cozy dinner or a special occasion, this one-pot meal is easy to make.

An overhead photo of a bowl of seafood stew with a spoon. Next to this is another bowl of the stew with a piece of crusty bread, the loaf of crusty bread, 2 glasses of white wine, a kitchen towel and a small bowl of red pepper flakes.
Photo Credit: Katherine Irwin

I grew up in Port Said, Egypt. But my family often frequented another lovely Mediterranean city called Alexandria, which is right on the coast and famed as the “pearl of the Mediterranean.” Those visits to Alexandria inspired me to create this seafood stew recipe. 

Each spoonful is a delightful mix of tender shrimp and sweet lobster, paired with a fragrant broth infused with garlic, coriander, and a touch of red pepper for heat. Lemon and white wine add brightness to the broth, while baby kale and fresh parsley bring in a pop of green.

Don’t let the addition of lobster fool you — this stew is surprisingly straightforward and comes together in just 40 minutes. Because most of the work happens in a single pot, clean-up is quick. It’s a great recipe for when you want to impress without spending hours in the kitchen.

Serve it with some crusty bread on the side for soaking up the delicious broth. It’s perfect for a small dinner party—your guests will love the vibrant flavors and being treated to lobster. It’s a beautiful way to bring Mediterranean coastal charm to your table, no matter the season. 

Table of Contents
  1. Ingredients for Seafood Stew with Shrimp and Lobster
    1. Pantry Staples
    2. Fresh Ingredients
  2. Ingredient Spotlight
  3. How to Make Seafood Stew with Shrimp and Lobster
    1. Prepare the Seafood
    2. Build the Stew Base
    3. Add Seafood and Finish the Stew
  4. How to Peel and Devein Shrimp
  5. What Wine Should You Use for Seafood Stew? 
  6. How to Get Ahead
  7. How to Store Shrimp and Lobster Seafood Stew
  8. What to Serve with Seafood Stew with Shrimp and Lobster 
  9. Impressive Shellfish Dinners
  10. Seafood Stew with Shrimp and Lobster Recipe
Ingredients for seafood stew including shrimp, lobster, lemons, bay leaves, ground ginger, garlic, salt, black pepper, olive oil, red onion, red pepper flakes, tomatoes, coriander, white wine, chicken broth, baby kale, green onions and parsley.

Ingredients for Seafood Stew with Shrimp and Lobster

A combination of spices, aromatics, and a splash of citrus brings balance and depth, elevating the seafood in this seafood stew to its fullest potential. 

Pantry Staples

These ingredients form the foundation of the stew, creating layers of flavor in the broth. 

  • Extra virgin olive oil enhances the stew with a smooth, fruity base flavor while sautéing the vegetables.
  • Spices: Red pepper flakes add a hint of heat while ground coriander brings a warm, citrusy note that pairs beautifully with the seafood. A bay leaf adds a subtle herbal note and ground ginger provides a warm undertone that complements the seafood beautifully in both the lobster poaching liquid and the stew’s broth.
  • White wine adds acidity and depth, enhancing the overall flavor of the broth. Make sure it’s a dry (not sweet) option. Feel free to substitute additional broth if you’d prefer not to cook with alcohol. 
  • Water and Broth: Gently cooking the lobster in water creates a flavorsome base that, combined with some additional broth, acts as a rich and savory foundation for the stew. Use homemade chicken stock, vegetable broth, or seafood stock. 
  • Garlic enhances the stew with bold, aromatic flavor in the poaching liquid and the stew base.
  • Seasonings: Kosher salt seasons the broth and seafood without overpowering the natural flavors. Black pepper adds a mild heat and rounds out the other spices.

Fresh Ingredients

The seafood stars make this stew a true showstopper. The rich, fragrant broth highlights their sweet, delicate flavors. Vegetables and herbs brighten the dish, adding texture, color, and freshness to every bite.

  • Shrimp: Tender and mildly sweet, shrimp cook quickly and absorb the flavors of the broth beautifully. I recommend using peeled, deveined, shrimp with their tails on. If you’re buying shrimp in the shell and want some tips on how to buy, devein, and peel shrimp we wrote an article all about how to do just that.
  • Lobster adds luxurious sweetness and richness to the stew, making it feel special and indulgent. You’ll need 2 (8-ounce) lobster tails for this recipe. If you buy them frozen, defrost them completely in the refrigerator before cooking them. (You can also buy a couple of extra so you have them to make lobster tails with lemon, garlic, and Aleppo pepper—another favorite of mine!)
  • Lemon juice compliments the flavor of the seafood and balances the richness of the broth with its fresh flavor. 
  • Red onion provides a slightly sweet and savory flavor that deepens as it cooks.
  • Roma tomatoes add acidity and a hint of natural sweetness, helping to create a rich, flavorful base.
  • Baby kale adds a pop of color and nutrition to the finished soup. I like baby kale here because it requires no prep and softens fast with just a few moments in the hot broth. 
  • Green onions bring a mild, oniony brightness that complements the flavors of the broth.
  • Fresh parsley adds a burst of freshness and vibrant color.
An overhead photo of seafood stew in a large pot with a wooden spoon. Next to this is a kitchen towel and small bowls of various other ingredients.

Ingredient Spotlight

Ground coriander is one of my favorite spices to keep in the kitchen — it’s warm, earthy, and slightly citrusy, adding a subtle brightness to any dish. Made from the seeds of the coriander plant (which also gives us fresh cilantro), this spice has a versatile flavor that works beautifully in savory recipes and Mediterranean spice blends like Baharat. In Mediterranean cooking, it’s a star ingredient for seasoning everything from seafood to roasted vegetables and soups.

  • TRY IT: Find my favorite ground coriander at our shop.
  • BEST SUBSTITUTE: If you find yourself out of ground coriander, ground cumin is a good substitute. I often use the two spices together. Cumin has a stronger flavor that lacks some of the subtlety of coriander, but it’s similarly warm. If it makes sense in your dish, add some fresh cilantro if you have it, too. 
An overhead photo of a bowl of seafood stew with a spoon. Next to this is a kitchen towel, a piece of crusty bread, and the rest of the stew in a pot.

How to Make Seafood Stew with Shrimp and Lobster

Making this Shrimp and Lobster Seafood Stew is easier than you might think! Follow these simple steps, and you’ll have a seafood feast that’s sure to impress.

Prepare the Seafood

  • Make a poaching liquid. In a medium pot or deep sauté pan, combine 4 cups water, 1 bay leaf, 1/2 teaspoon ground ginger, and 1 chopped garlic clove, and a good pinch each of salt and pepper. Bring to a boil over high heat.An overhead photo of the lobster broth in a large pot, before the lobster is added. Surrounding this are various other ingredients for the stew.
  • Meanwhile, season the shrimp. Add 1 pound of large shrimp or prawns (peeled, deveined, with tails on) to a medium bowl. Add the juice of 1/2 lemon and a pinch each of salt and pepper, and set them aside. Stir to combine and set aside.
  • Poach the lobster. Add 2 lobster tails (about 1 pound) to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright red, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later. 
  • Peel the lobster. Once cool enough to handle, use kitchen scissors to cut the lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.An overhead photo of the lobster meat after being removed from it's shells on a cutting board with a pair of scissors. Surrounding this are the various other ingredients for the stew.

Build the Stew Base

  • Sauté the aromatics. In a large pot, heat 2 tablespoons of extra virgin olive oil on medium-high heat. When the oil shimmers, add 1/2 red onion, roughly chopped, and 1 teaspoon of red pepper flakes, cooking until the onion softens (about 5 minutes). Stir in the remaining 3 chopped garlic cloves and cook until fragrant, about 1 minute. Stir in 2 diced Roma tomatoes, 1 teaspoon ground coriander, and a pinch each of salt and pepper.Seasoned and chopped red onions, garlic, and tomatoes being sauteed in a large pot with a wooden spoon. Surrounding this is a bunch of parsley, a cup of white wine, and bowls of black pepper, salt, and lemon wedges.
  • Finish the broth. Add the 1/2 cup dry white wine and cook for 3 to 5 minutes to reduce. Add 2 (15-ounce) cans of chicken broth and strain the reserved poaching liquid into the pot through a fine mesh colander. Squeeze in the juice of the remaining lemon.A close up of the lobster broth being poured through a mesh strainer into the pot with the sauteed vegetables.

Add Seafood and Finish the Stew

  • Cook the shrimp. Let the broth come to a high simmer, then add the prepared shrimp. One minute later, stir in the cooked lobster.An overhead photo of the seafood stew in a large pot with a wooden spoon before the kale is added. Surrounding this are the various other ingredients for the stew.
  • Finish and serve. Add 2 cups of baby kale, 2 chopped green onions, and 1 cup of fresh parsley leaves. Remove the pot from the heat, cover, and let the stew sit for 5 minutes to soften the greens.
An overhead photo of seafood stew in a large pot with a wooden spoon. Next to this is a kitchen towel and small bowls of various other ingredients.

How to Peel and Devein Shrimp

A great way to save money and reduce food waste in this seafood stew recipe is to prepare the shrimp yourself and then use the shrimp and lobster shells to make fish stock to use in place of the chicken broth in this recipe. Peeling and deveining shrimp is easy with the right technique! Here’s how to tackle it: 

  • Make sure your shrimp are completely defrosted if you bought them frozen. If not, submerge the package in a bowl of cool water, massaging it gently, until the shrimp are defrosted. 
  • Prepare a bowl of cold water.  
  • Use a sharp pair of kitchen shears or a paring knife to cut down the “back” of the shrimp until you reach the tail.
  • Peel off the shell, legs, and tail of shrimp and either discard them or save them (in the freezer) to make seafood stock. 
  • Use the tip of a sharp paring knife or the pointy end of a bamboo skewer to remove the vein from the back of the shrimp. 
  • Swish the shrimp in the bowl of water to fully remove the vein and set aside. Repeat until all of the shrimp are prepared. 
A close up of a bowl of seafood stew with a spoon. Next to this is a kitchen towel, a piece of crusty bread, a small bowl of red pepper flakes, and the rest of the stew in a pot.

What Wine Should You Use for Seafood Stew? 

Any dry, white wine will work well in the Shrimp and Lobster Seafood Stew recipe. Choose a dry white with citrusy notes such as Sauvignon Blanc, Pinot Grigio, Chablis, or Pino Gris.

These wines add a subtle acidity that work well with the lemon juice in the broth and without overpowering the delicate flavors of the seafood. Remember, the wine you cook with should be good enough that you’d want to drink it on its own! 

An overhead photo of a bowl of seafood stew with a spoon. Next to this is another bowl of the stew, a bowl of lemon wedges, a piece of crusty bread, a glass of white wine, a kitchen towel and a small bowl of red pepper flakes.

How to Get Ahead

Prepping the ingredients for this stew ahead of time can make the cooking process even smoother, which is especially nice if you’re planning to serve it to guests. Here are a couple of ways to get ahead:

  • Prepare the seafood: Peel and devein the shrimp, and poach and chop the lobster up to a day in advance. Store them separately in airtight containers in the fridge. Keep the lobster submerged in a bit of the cooled poaching liquid to keep it moist.
  • Chop the veggies: Dice the red onion, tomatoes, garlic, and green onions, and store them in separate airtight containers in the fridge. You can also measure out the spices and wine ahead of time, so everything is ready to go when you start cooking.
A close up of a bowl of seafood stew with a spoon. In the background is the pot with the rest of the stew, and a piece of crusty bread.

How to Store Shrimp and Lobster Seafood Stew

Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.

To reheat, gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

A close up of a bowl of seafood stew with a spoon.

What to Serve with Seafood Stew with Shrimp and Lobster 

As far as I’m concerned, a crusty loaf of warm bread is a non-negotiable with this seafood stew. Use a fresh baguette or a homemade load of No-Knead Olive Bread. Either one would be perfect for soaking up the flavorful broth. 

If you’re serving the stew as the centerpiece for a dinner party, offer guests an appetizer of Creamy Whipped Feta Dip or Dolmas, something easy you can set out at room temperature for nibbling while you finish assembling it.

Follow up the main course with a Lemon Ricotta Cake. The flavors of this simple, citrusy treat are a refreshing sweet finish to the warm, spiced stew.

Impressive Shellfish Dinners

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4.50 from 4 votes

Seafood Stew with Shrimp and Lobster

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Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of a bowl of seafood stew with a spoon. Next to this is a kitchen towel, another bowl of the stew, a bowl of lemon wedges, the loaf of crusty bread, and a bowl of black pepper.
Shrimp and Lobster Seafood Stew is a comforting, flavor-packed dish featuring tender seafood and silky greens in a fragrant broth with coriander, garlic, white wine, lemon, and a touch of red pepper heat. Perfect for a cozy dinner or a special occasion, this one-pot meal is easy to make.
Prep – 20 minutes
Cook – 20 minutes
Cuisine:
Mediterranean
Serves – 4 people
Course:
Entree

Ingredients
  

  • 4 cups water
  • 1 bay leaf
  • 1/2 teaspoon ground ginger
  • 3 large garlic cloves, chopped (divided)
  • Kosher salt
  • Black pepper
  • 1 pound large shrimp or prawns, peeled, deveined, tail-on
  • 1 1/2 lemons, divided
  • 1 pound (about two) lobster tails
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, roughly chopped
  • 1 teaspoon red pepper flakes
  • 2 Roma tomatoes, diced
  • 1 teaspoon ground coriander
  • 1/2 cup dry white wine
  • 2 15-oz cans chicken broth
  • 2 cups baby kale
  • 2 green onions, chopped
  • 1 cup fresh parsley leaves

Instructions
 

  • Make a poaching liquid. In a medium pot or deep saute pan, add the water, bay leaf, ginger, one chopped garlic clove, and a good pinch of salt and pepper. Bring to a boil over high heat.
  • Meanwhile, season the shrimp. Add the shrimp to a medium bowl. Toss with the juice of 1/2 lemon and a pinch of salt and pepper. Set aside.
  • Poach the lobster. Add the lobster to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright pink, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later.
  • Peel the lobster. Once cool enough to handle, use kitchen scissors to cut lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.
  • Make the base of the soup. In a large pot, heat the olive oil on medium-high heat. When the oil shimmers, add the red onion and red pepper flakes. Stir until softened, about 5 minutes, then add the remaining 3 garlic cloves. Toss until fragrant, 1 minute or so. Sir in the tomato, coriander, and a pinch of salt and pepper.
  • Finish the broth. Add the white wine and cook for 3 to 5 minutes to reduce. Add the chicken broth, then pour in the lobster broth through a mesh mesh colander. Juice in the remaining lemon.
  • Cook the shrimp. Let the broth come to a high simmer, then add the shrimp. One minute later, stir in the cooked lobster.
  • Finish and serve. Stir in the kale, green onions, and parsley. Remove from heat. Cover and let sit for five minutes to soften the greens, then serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and coriander used in this recipe.
  • How to Store: Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.
  • To Reheat: Gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

Nutrition

Calories: 248.3kcalCarbohydrates: 10.4gProtein: 30.1gFat: 8.5gSaturated Fat: 1.2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.4gTrans Fat: 0.01gCholesterol: 222.9mgSodium: 311.2mgPotassium: 698.5mgFiber: 3.3gSugar: 3.1gVitamin A: 2791.1IUVitamin C: 58.4mgCalcium: 187.4mgIron: 2.6mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.50 from 4 votes

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Comments

  1. keyarc says:

    5 stars
    Really enjoyed it!

    Reply
  2. Atef A Aziz says:

    Hey, thanks for the recepie cooking lobster and shrimp. I will try it tonight for the New Year Eve dinner.
    I also grow up in Alexandria, Egypt. What a memory.

    Reply
    1. Suzy says:

      You are very welcome, Atef! This is a great one for New Year’s Eve!

      Reply
  3. Jennifer says:

    5 stars
    I loved it! I boiled the shrimp shells in the water then added the lobster tails kept everything else the same and it was delish! My kids loved it!

    Reply
  4. Melissa says:

    3 stars
    This stew was just ok. Needed more body to it, was very thin. Just a lot of work shelling shrimp and lobster to have it turn out just ok. And also the expense of the seafood. But try it, you may like it.

    Reply
    1. Suzy says:

      Thanks for sharing. This is meant to be more on the light and brothy side of things, not so much a thick stew. Appreciate your feedback!

      Reply
  5. Vicki L. Kammerer says:

    Although, I don’t eat shellfish, if I was by the sea, I would indulge. Looks marvelous. Shall we take a trip?

    Reply
    1. The Mediterranean Dish says:

      Some day, The Mediterranean Dish will offer culinary trips. It’s a dream of mine.

      Reply
  6. Jesse says:

    Yum 🙂

    Reply
    1. Suzy Karadsheh says:

      Hope you try it sometime:-)

      Reply
  7. mira says:

    5 stars
    This dish looks fresh, colorful and delicious! That’s exactly how I like cooking lobster. I love Mediterranean cuisine , pinning and will try to make it!

    Reply
    1. Suzy Karadsheh says:

      Hi Mira. Thanks for the sweet comment. Let me know when you try!!! I am glad you found me. Hope you stay in touch 🙂 Cheers.

      Reply