Celebration/ Gastronomi/ Meat & Fish

Chicken and Norway Lobster Stew

Hello friends of French gastronomy!!

Today we are going to enjoy ourselves!! A celebration meal is getting ready in the kitchen…

So, to be totally honest with you, I made this recipe during last Christmas holidays. But I didn’t have time until now to run it through my computer keyboard for you.

And Easter is coming up… Let’s call it an Easter recipe then: my chicken and Norway lobster stew!

Yep! A nice poultry and seafood mix for your gustatory pleasure!!

This chicken and Norway lobster is really great. Yet, you can also choose to make this recipe with crayfishes.

This dish has elegant and delicate flavors… We are talking about finesse here…

You will not steal your chicken and Norway lobster stew’s thunder with the side dish … (am I being a little too dramatic here ? 😉 ) I suggest to serve it with something with taste but not too strong such as: pastas, steamed potatoes, rice or even my mashed potatoes. If you want, you can add roasted cherry tomatoes (a drop of olive oil, flower salt and a few minutes in your oven should make to trick).

This dish will be perfect for a celebration meal or to share with friends who enjoy good food.

When making the recipe, you will be careful on 3 points: first, when you will light your cognac, make sure it will fire enough otherwise you will have to much alcohol in your sauce. Then, stir fry your Norway lobsters at high heat but for a short time (2 minutes should be enough). It would be such a shame to have chewy Norway lobsters because of too much cooking…

Finally, your sauce should be smooth. At the end of cooking, you can remove the lid so that the sauce can evaporate a little bit. Also you can thicken the sauce with a tablespoon of flour or cornstarch. You will mix the powder with 3 or 4 tablespoons of sauce in a bowl then add it in your cocotte with the rest of your sauce.

The utensils:

A large cast iron cocotte, like a Staub one

A large frying pan

And a strainer.

(Presentation: Gourmet Bahia plate by Degrenne)

I think you know it all now.

Let’s do this!

The recipe, Chef!

Chicken and Norway Lobster Stew

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Serves: 6 Difficulty: Medium Price: $$
Cooking Time: 1 hour 30 min


  • 6 chicken thighs (upper and lower part seperated)
  • 18 Norway lobsters
  • 1 glass of white wine
  • 5 cl cognac (or whiskey)
  • 1 small can of tomato concentrate
  • 2-3 stalks fresh thyme
  • 1 stalk fresh rosemary
  • 1 carrot
  • 1 onion
  • Fresh cream
  • Olive oil
  • Salt
  • Pepper
  • Paprika
  • Red chilli pepper



Heat 2 tablespoons of olive oil in a large frying pan.


Stir fry the chicken pieces with salt in the frying pan.


Set aside the pieces on a plate and pour 1/2 glass of water in your hot frying pan. Mix the water and cooking juices. Set aside in a bowl.


Pull off the heads of the Norway lobsters, set the edible parts aside in your fridge.


Stir fry the chopped onion and 2 tablespoons of olive oil in a large cocotte. Add the Norway lobsters heads.


After 2-3 minutes of cooking, add the cognac and light it.


Then add the wine, the tomato concentrate, the peeled and cut carrot, the rosemary and thyme.


Add 1/2 teaspoon salt, 1/2 teaspoon paprika and a pinch of red chilli pepper. Add 1/2 glass of water and the chicken juice.


Let cook with lid for 30-45 minutes.


Pour the sauce through your strainer, crush the solid parts in order to get as much juice and sauce as possible.


Pour the sauce back in your cocotte, adjust seasoning, add the chicken pieces and cook at low heat for 30 minutes.


Before serving, stir fry your Norway losbters in a frying pan with 1 tablespoon of olive oil and a pinch of salt, high heat, 2-3 minutes.


Add a bit of cream to your sauce. Add pepper.


When serving, place one upper thigh and one lower thigh in each plate with 3 Norway lobsters. Add sauce.


You can make this recipe with chicken fillets too.

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  • Reply
    Monday April 15th, 2019 at 12:36 PM


    Ca a l’air délicieux.
    Est ce possible de la réaliser la veille ?
    Avez vous des conseils si c’est le cas ?


    • Reply
      Monday April 15th, 2019 at 05:08 PM

      Oui, dans ce cas faites cuire les langoustines en dernière minute le jour J malgré tout, ce sera mieux 😉

  • Reply
    mamie caillou
    Saturday March 23rd, 2024 at 01:33 PM

    Cette recette est emblématique de la Catalogne (l’espagnole, la vraie Catalogne). Elle est préparée aux langoustines ou aux écrevisses, mais ce qui fait son atout principal c’est la liaison faite en fin de cuisson avec la Picada. Il s’agit d’un hachis d’amandes, de persil, d’ail et de biscuits secs (genre biscuits à thé) qui donne à ce pat des saveurs incomparables !

    • Reply
      Sunday March 24th, 2024 at 12:37 PM

      merci pour toutes ces informations !!

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