A steamy bowl of lobster stew.
The Jordan Pond House is a classic place to stop for a bite to eat while visiting Acadia National Park. This Acadia institution (around since 1870) is most famous for its afternoon tea and popovers but it also does an excellent lobster stew. Today I came across the Jordan Pond House lobster stew recipe and wanted to share it here. It is relatively similar to the recipe I use to make lobster newburg. As follows (Note: I have done further experimentation with lobster stew recipes since writing this post and wanted to add in a link to my most detailed and delicious lobster stew recipe here):
Jordan Pond House Lobster Stew Recipe
Ingredients
– 3 cups whole milk
– 1 cup light cream
– 3 tablespoons butter
– 1 cup fresh picked lobster meat
– Paprika
– White Pepper
– Salt
– Cooking Sherry
– 1 tablespoon Lobster or Seafood Base
Directions
Melt the butter over a low heat, adding the lobster meat, paprika, and soup base (if available) and lightly sauteing for about ten minutes. Scald the milk and cream and add it to the lobster mixture. Hold in a double boiler for service or chill under refrigeration overnight to allow the flavors to meld and gently reheat for service the next day. Serves four.
I have also seen a version of the Jordan Pond House lobster stew recipe which does not call for the sherry or seafood base. I am sure this simpler version would still produce a lovely lobster stew. While it is nice to try more complex or fancy lobster dishes at times – such as the amazing lobster stew recipe from the Harraseeket Inn -it is nice to know that with a few core ingredients you can pull off some delectable lobster dishes.
Wine Pairing Recommendations for Lobster Stew
If you’re looking for advice on what wine to serve with lobster stew, I recommend champagne or a nice Chardonnay. If you like champagne and are serving lobster stew for a special meal, pair it with a nice champagne – just don’t go too dry (as in, don’t choose an Extra Brut champagne). If you prefer wine, my advice is to choose a medium-bodied California Chardonnay with more mineral than oak or a Viognier. If you really want to push the boat out, go for a nice White Burgundy, such as a Meurault, Montrachet or Pouilly-Fuisse. If you’d like more advice on pairing wine with lobster, just click here.
christina says
August 11, 2015 at 5:55 pmI happened to notice an old posting with a reference to Arcadia (sp) and that struck me as something worth bringing to your attention. I, too, love all things Downeast and Cutler is certainly no exception!
Your blog is first-rate and greatly appreciated for its deft elegance of presentation and down-to-earth practicality. I am commending it to friends and look forward to continued reading in the years
ahead.
Enjoy the remainder of your summer with the genuine hope of your speedy reunion with the good folks of Cutler.
Christina
From the coastline of York County (you know, that suburb of Boston 😉 Ayuh!
Christina Lemieux says
August 12, 2015 at 8:29 pmThanks so much for all the feedback! Enjoy Maine for me this summer!
Nancy says
September 15, 2015 at 12:10 pmOh, I am so happy this recipe is available for those who adore the stew to attempt to make at home. I can guess the broth percentages till the lobsters come home, but having the recipe is worth all the lobsters in the sea. Thank you so much for sharing this golden recipe!
Christina Lemieux says
September 15, 2015 at 12:49 pmThank you for your lovely comment. Please let me know how it turns out!