Lobsterstew Recipes

LOBSTER STEW

Steps:

• In a soup pot, melt the butter over medium high heat.
• Add the onions and cook until tender, about 5-7 minutes.
• Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
• Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
• Heat the stew til almost boiling, but do not let it boil!
• Take off heat and let cool.
• Refrigerate over night.
• Heat slowly the next day until hot but not boiling.
• We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).

LOBSTER STEW

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

LOBSTER STEW

Steps:

• In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
• Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat.
• While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.

LOBSTER STEW

Steps:

• In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.

CHUNKY LOBSTER STEW

Steps:

• 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
• 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
• 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
• 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
• 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.

MAINE LOBSTER STEW

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.