Seafood Stew with Shrimp and Lobster

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.

4.50 from 4 votes

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 Time20

Cook Time20

Course: Entree

Cuisine: Mediterranean

Servings: people

Author: Suzy Karadsheh

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

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