Lobster Stew Recipe
I am looking for a good recipe for lobster stew. Not your typical tourist trap stew that tastes like warm milk and little bits of a stringy substance that's supposed to be lobster but the coronary one thats half butter, half cream with a little zing to it without overpowering its namesake. The stew that hardens the arteries before you finish the bowl. If you happen to know of a restaurant that serves the kind of lobster stew I am looking for, please pass it on as well. Thanks.
This will turn your arteries rock hard. Steam the lobsters (if your going to just do a stew, I would settle for more, smaller lobsters rather than fewer, larger ones). Steam them no more than 5 minutes. Shell them, saving all roe and green stuff. Toss the legs and whatever shell pieces you like back in the steaming water and simmer as long as you like. Chop the tails coarsely, leave the claws whole, separating the knuckle pieces..unless you are using big lobsters. Saute shallots and some mushrooms in plenty of butter. Add some sherry and some of the lobster shell stock. As it reduces, add the roe and green stuff and stir to mix it. Add a little chopped flat leaf parsley, a few turns from the pepper grinder, then a pint of heavy cream. Reduce it to your preferred thickness, add the lobster meat...its done within 5 minutes or less. Serve with fettucine, papardelle, or wide egg noodles...or a crusty bread. For dessert, take an extra fish oil capsule...or lipitor if you need it.
My favorite Lobster Stew restaurant is in Wells, Maine -- Lord's Harborside Restaurant. The lobster stew is amazing, each bowl is made to order. When it arrives, all you see is the clear yellow layer of melted better on top. Once you dip your spoon into the soup you'll see the rich cream underneath with tons of lobster bits. Every year I trek from NYC up to Maine just for this lobster stew. (been going with my friends for over 10 years)
I think this came from the Boston Globe some time ago - Jasper Whites Lobster and Cape Scallop Chowder - AWESOME!!
4 oz slab bacon (rind removed andbacon cut into small pieced)
1/4 cup unsalted butter
1 lrg onion, coursly chopped
1 tsp chopped fresh thyme
2 tsp hungarian paprika
1 1/2 lbs all purpose potatoes (coursely chopped)
2 cups chix stock
2 cups water
1/2 lb cooked lobster meat
1/2 lb cape scallops
1 1/2 cups heavy cream or more if needed
salt/pepper to taste, 2 tblsp choppped fresh parsley, 2 tblsp choppd fresh chives.
In a lrg flameprooof cassorole, render bacon until it is crisp and brown. Pur off all but 1 tblsp of the fat. Leave the bacon in the pan. Add the butter, onion and thyme. Coook, stirring occasionallly, for 8 minutes or until the onion is soft but not brown. Sprinkle with the paprika and cook for 1 min more. Add the potatoes, stock and water. The broth should barely cover the potatoes, add more water if necessary. Bring to a boil, cover the pan and cook the potatoes for 12 minutes or until they are partially done. If the broth hasn't thinkened slightly, smash a few potatoes against the side of the pot and cook a minute or two longer. Remove the pan from the heat and stir in the lobster, scallops and cream, salt and pepper. Let the chowder sit at room termp for up to 1 hour to allow the flavor to meld. Reheat the chowder over low heat without letting boil. Use a slotter spoon to mound the lobster, scallops, onion and potatoes in a the center of large soup plates and ladle the broth over them. Sprinkle with parsley and chives.
Enjoy, I've made several times and everyone is always in heaven.
Boil 2 1lb Maine lobsters and remove meat immeadiately, ssving also the tomalley (liver), the coral and thick white substance from inside the shell. Using a heavy kettle, simmer the tomalley and coral in 1/2 cup butter for about 8 minutes. Then add the lobster meat cut in fairly large pieces. Coo all together slowly using a low heat for about 10 minutes. remove from heat or pus to back of stove and cool slightly. Then add very slowly, 1 quart rich milk ,(half and half), stirring constantly. Allow the stew to stand, refridgerated, 5 or 6 hours before reheating for serving. this is one of the secrets of truly fine flavor. It's called aging. Serves 4
My version: Marinate a pound of cooked lobster meat in sherry about an hour. Melt 2 sticks of butter in a double boiler. After butter is melted add some finely chopped garlic (as much zing as youn want). Drain lobster, & add to butter. Add more sherry (as much extra zing as you want). Add 2 pints half & half or cream. Warm thru. For best tasting results, I like to refridg. overnight right in top of double boiler. Butter should harden. Re-heat over double bioler next day. Sorry forgot to mention season w/ salt & pepper to your liking while cooking. Very healthy. good luck.