Craving a restaurant-worthy meal without the fuss? This Instant Pot Lobster Tomato Stew is your answer. Imagine tender, succulent lobster swimming in a velvety, rich tomato cream broth, infused with savory spices. It’s the kind of luxurious, comforting dish that feels like a special occasion, yet it comes together in a mind-blowing 15 minutes. Get ready to impress yourself (and anyone lucky enough to share) with this incredibly simple yet elegant stew.
Ingredients
• 4 lobster tails, defrosted
• 2 cups / 300g cherry tomatoes, chopped
• 2 cups / 480ml fish stock
• 1 cup / 100g celery, finely chopped
• 2 shallots, diced
• 2 cups / 480ml heavy cream
• 3 tbsp / 45ml olive oil
• 2 tbsp / 28g butter
• 1 tbsp / 7g Old Bay seasoning
• 1 tsp / 1g dried dill
• 1 tsp / 2g black pepper, freshly ground
• ½ tsp / 1g smoked paprika
Instructions
1. Directions
2. Set the Instant Pot to the “Sauté” function. Add the butter and olive oil. Once melted, add the diced shallots and chopped celery, and sauté for 2-3 minutes until softened.2. Add the lobster tails to the pot and season with Old Bay seasoning and black pepper. Sear for 2 minutes per side, just until they begin to turn pink. Remove the lobster tails and set them aside.3. Pour in the fish stock to deglaze the pot, scraping up any browned bits from the bottom. Stir in the chopped cherry tomatoes, smoked paprika, and dill.4. Return the seared lobster tails to the pot. Secure the lid, set the steam release handle to “Sealing,” and press the “Manual” or “Pressure Cook” button. Cook on high pressure for 3 minutes.5. Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid once the pin has dropped.6. Stir in the heavy cream until fully combined and the stew is velvety. Serve immediately, garnished with extra fresh dill if desired.
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 468 | Total Fats 40.3g | Net Carbs: 5.3g | Protein: 21.2g | Fiber: 1.5g
Pro Tips
• For the most tender results, be careful not to overcook the lobster. A quick sear followed by a short pressure cook time is all you need.
• Deglazing the pot with fish stock after searing is crucial. It lifts all the flavorful browned bits from the bottom, adding incredible depth to the stew.
• Stir the heavy cream in at the very end with the pot on the ‘Keep Warm’ setting. Boiling the cream can cause it to separate or curdle.
• Serve this rich stew with a side of crusty bread or garlic toast for dipping into the luscious, creamy broth.
FAQ
Q: Can I use frozen lobster tails for this recipe
A: For the best results, this recipe requires defrosted lobster tails. Thawing them completely before you begin ensures they sear properly and cook evenly in the short pressure cooking time.
Q: What should I serve with this lobster stew
A: This rich stew pairs perfectly with crusty bread or garlic toast. They are ideal for dipping into the luscious, creamy tomato broth to soak up every last drop.
Q: How do I prevent the cream from curdling in the stew
A: To avoid curdling, stir the heavy cream in at the very end, after the pressure cooking is complete. Use the ‘Keep Warm’ setting and do not let the stew boil after the cream has been added.
Q: Is it necessary to deglaze the Instant Pot
A: Yes, deglazing is a crucial step for flavor. Pouring in the fish stock and scraping the bottom of the pot lifts all the flavorful browned bits from searing the lobster, adding incredible depth to the stew’s broth.
