Lobscouse is a thick stew made of meat and potatoes common to multiple Northern European countries.

The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes.

Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga), spices (such as pepper or ginger), salt, and herbs.

[2][3] Lobscouse is likely to be linked (historically and etymologically) to the Welsh word lobsgows, a variety of Cawl, which is inherently connected to scouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool.

[3] Until the 1980s, Brooklyn's Eighth Avenue (particularly between 50th and 60th streets) was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in the area.