Rhode Island Lobster Stew Recipes

RHODE ISLAND RED CLAM CHOWDER

Steps:

• Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

RHODE ISLAND LOBSTER STEW

Steps:

• In a deep pot over medium-high flame, heat the olive oil for 1 minute. Add hot pepper and garlic. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
• Add the leeks and onions and cook for 3 minutes, stirring occasionally. Add the tomatoes, sweet potatoes and 2 cups of the wine. Cook, stirring occasionally, for 4 minutes.
• Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
• Remove the lobsters and set aside until cool enough to handle. When cooled, crack the claw shells and the body shell. Return to the pot for 5 more minutes.
• Transfer the lobsters to a baking sheet with sides. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces. Return any lobster juices on the sheet to the pot. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.

LOBSTER STEW

Steps:

• Gather the ingredients.
• Remove meat from steamed lobsters and cut into cubes, or cube the already deshelled lobster meat.
• Pan-fry meat in a generous amount of butter (4 to 6 tablespoons) until lightly browned. Be careful not to burn butter.
• In a separate pan, heat up milk, being careful not to boil it.
• Add lobster meat to hot milk and cook slowly for 5 to 10 minutes.
• Stir in heavy cream and bring it nearly to a boil but not over. Lower heat.
• Add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor.
• Garnish with chopped parsley or sliced green onions .

RHODE ISLAND CLAMBAKE IN A BOWL

Steps:

• MELT the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5 to 7 minutes.
• While the onion cooks, Brown the sausage in a large skillet.
• ADD the sausage, potatoes, wine, and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
• STIR in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams, and cover the pot. Simmer until the clams open, 5 to 7 minutes. Discard any clams that don't open. Spoon the stew into large bowls and top with parsley. Serve with lemon slices, hot pepper sauce, and bread.