Shrimp and Lobster Stew

This shrimp and lobster stew pairs tender shellfish and silky greens with a light, fragrant broth flavored with coriander, garlic, white wine, lemon, and a touch of red pepper heat—all in 40 minutes.

A Light, Brothy Shrimp and Lobster Soup

I grew up in Port Said, Egypt, but my family often visited Alexandria, the beautiful coastal city known as the “pearl of the Mediterranean.” Those visits inspired me to create this seafood stew.

I keep the broth light rather than thick or creamy, so the seafood stays at the center. Sweet lobster and tender shrimp mingle with my flavor-makers: garlic, warm coriander, white wine, lemon, and a touch of red pepper. Tomatoes add subtle richness, while baby kale and parsley bring freshness and color.

Don’t let the lobster fool you: this stew is surprisingly straightforward and ready in just 40 minutes. It feels special enough for a small dinner party without requiring hours in the kitchen.

Put a warm loaf of crusty bread on the table for soaking up every last spoonful of the lemony broth.

Ingredients for Shrimp and Lobster Stew

This shrimp and lobster stew gets its deep seafood flavor from a quick homemade poaching liquid, so don’t pour it out after cooking the lobster! Combined with wine, broth, aromatics, and warm spices, it creates a light but wonderfully fragrant base.

• Shrimp: Use 1 pound of large shrimp or prawns, peeled and deveined with the tails left on. The shrimp cook quickly and soak up the lemony, spiced broth. See my guide to buying and cooking shrimp if you’re starting with shell-on shrimp.
• Lobster tails: You’ll need 1 pound, or about two lobster tails. If they are frozen, thaw them completely in the refrigerator before you begin. Briefly poaching the tails cooks the meat while building a flavorful liquid for the stew.
• Extra virgin olive oil: Use a good-quality extra virgin olive oil to soften the onion and bloom the spices.
• Aromatics: Red onion provides a savory-sweet foundation, while garlic adds bold flavor to both the lobster poaching liquid and the stew. Green onions bring a milder onion flavor at the end.
• Spices: Ground coriander is the defining spice here, adding warmth with a subtle citrusy quality. Red pepper flakes provide a little heat, while ground ginger and a bay leaf season the lobster poaching liquid.
• Roma tomatoes: Two diced tomatoes add gentle acidity and richness without turning this into a heavy tomato stew.
• Dry white wine: Wine adds acidity and depth while complementing the lemon and seafood. Choose a dry rather than sweet wine. If you prefer not to cook with alcohol, use additional broth.
• Water and broth: Water becomes flavorful as the lobster poaches. Strain that liquid into the stew along with two 15-ounce cans of chicken broth. You can also use homemade chicken stock, vegetable broth, or seafood stock.
• Lemon: The shrimp are seasoned with fresh lemon juice before cooking, and more goes into the broth to brighten the finished stew.
• Baby kale: Baby kale requires no chopping and softens quickly in the hot broth without losing all its texture.
• Fresh parsley: A generous handful adds freshness and color just before serving.
• Salt and black pepper: Season the poaching liquid, shrimp, and stew base as you go so every layer is flavorful.

How to Make Seafood Stew with Shrimp and Lobster

This recipe has three main stages: briefly poach the lobster, build the fragrant broth, and add the seafood and greens in stages so nothing overcooks. 

Prepare the Shrimp and Lobster

• Make the poaching liquid. In a medium pot or deep sauté pan, combine 4 cups water, 1 bay leaf, 1/2 teaspoon ground ginger, 1 chopped garlic clove, and a generous pinch each of salt and black pepper. Bring to a boil over high heat.
• Season the shrimp. Add 1 pound of peeled and deveined large shrimp or prawns to a medium bowl. Toss with the juice of 1/2 lemon and a pinch each of salt and black pepper. Set aside.
• Poach the lobster. Add 1 pound of lobster tails, about two tails, to the boiling water. Reduce the heat to medium-high, cover, and cook until the shells brighten, about 3 minutes. Transfer the lobster to a cutting board with tongs. Turn off the heat, but reserve the poaching liquid. It will form part of the stew’s broth.
• Remove the lobster meat. Once the tails are cool enough to handle, use kitchen scissors to cut each shell down the middle. Pull out the lobster meat and chop it into bite-sized pieces.

Build the Broth

• Soften the onion. Heat 2 tablespoons extra virgin olive oil in a large pot over medium-high heat. When the oil begins to shimmer, add 1/2 roughly chopped red onion and 1 teaspoon red pepper flakes. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the remaining aromatics. Stir in the remaining 3 chopped garlic cloves and cook until fragrant, about 1 minute. Add 2 diced Roma tomatoes, 1 teaspoon ground coriander, and a pinch each of salt and black pepper.
• Reduce the wine. Pour in 1/2 cup dry white wine and cook for 3 to 5 minutes. Giving the wine time to reduce concentrates its flavor and softens its sharpness.
• Finish the broth. Add two 15-ounce cans of chicken broth. Set a fine-mesh strainer over the pot and pour in the reserved lobster poaching liquid. Squeeze in the juice of the remaining lemon.

Add the Seafood and Greens

• Cook the shrimp. Bring the broth to a high simmer, then add the seasoned shrimp.
• Add the lobster. After 1 minute, stir in the chopped lobster. Adding it after the shrimp prevents the already-poached lobster from spending too long in the hot broth.
• Finish the stew. Stir in 2 cups baby kale, 2 chopped green onions, and 1 cup fresh parsley leaves. Remove the pot from the heat, cover, and let it sit for 5 minutes. The residual heat will soften the greens and finish bringing the stew together.

Tips for the Best Shrimp and Lobster Stew

• Thaw frozen seafood completely. Thaw lobster tails and shrimp in the refrigerator before cooking so they cook evenly.
• Save the lobster poaching liquid. This is one of the most important flavor-building steps. The liquid captures the lobster’s savory flavor and becomes part of the finished broth.
• Keep the tails attached to the shrimp. This is how the recipe was developed and gives the finished bowls a more dramatic presentation.
• Add the seafood in stages. The lobster is partially cooked before it goes into the stew, while the shrimp start raw. Adding the lobster after the shrimp limits its time in the simmering broth.
• Take the pot off the heat before adding the greens. The covered resting time softens the baby kale and parsley without the need for additional boiling.
• Expect a light, brothy stew. This shrimp and lobster stew is intentionally lighter than a creamy lobster stew or thick chowder. Serve it with plenty of crusty bread for catching the fragrant broth.

How to Peel and Devein Shrimp

Buying peeled and deveined shrimp saves time, but preparing shell-on shrimp yourself is straightforward. You can also freeze the shells and use them to make homemade seafood stock. 

• Make sure the shrimp are completely thawed. If necessary, place the package in a bowl of cool water until thawed.
• Fill a separate bowl with cold water.
• Use kitchen shears or a paring knife to cut along the back of each shrimp toward the tail.
• Peel away the shell and legs, leaving the tail attached for this recipe.
• Use the tip of a paring knife or the pointed end of a bamboo skewer to lift out the vein.
• Swish the shrimp in the cold water to remove any remaining vein, then repeat with the remaining shrimp.

What Wine Is Best for Shrimp and Lobster Stew?

Use a dry white wine with fresh, citrusy notes, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Chablis. Avoid sweet wine, which can overpower the delicate flavor of the shrimp and lobster.

The wine cooks for 3 to 5 minutes before the broth goes into the pot, giving it time to reduce and add acidity without dominating the stew. Choose something you would happily drink with dinner. If you prefer not to cook with alcohol, replace the wine with additional broth.

Make-Ahead Tips 

A little advance prep makes this shrimp and lobster stew much easier to finish when guests arrive. 

• Prepare the seafood: Peel and devein the shrimp, then poach and chop the lobster up to one day ahead. Refrigerate them in separate airtight containers. Keep the lobster submerged in a little of the cooled poaching liquid to help it stay moist.
• Chop the vegetables: Chop the red onion, tomatoes, garlic, and green onions up to one day ahead. Refrigerate them in separate airtight containers.
• Measure the flavor-makers: Measure the spices and wine before you begin cooking. Once the broth is simmering, the seafood goes in quickly, so having everything ready is helpful.

How to Store Shrimp and Lobster Stew

Divide leftover stew among shallow, airtight containers and refrigerate within 2 hours. Keep the shrimp and lobster submerged in the broth and enjoy within 2 days.

Reheat the stew gently in a saucepan over medium heat until it reaches 165°F. Avoid letting it boil longer than necessary, which can make the shrimp and lobster rubbery.

What to Serve with Shrimp and Lobster Stew 

As far as I’m concerned, warm crusty bread is non-negotiable with this stew. A baguette or homemade no-knead olive bread is just right for soaking up the lemony broth.

For a dinner party, start with something you can set out while you finish the stew, like creamy whipped feta or stuffed grape leaves. Finish the meal with lemon ricotta cake, a simple citrusy dessert that won’t overpower the seafood.

If you’re looking for another brothy seafood recipe, try my Mediterranean fish soup. For a heartier tomato-based stew with fish, clams, mussels, and shrimp, make this Italian-American cioppino.

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