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Sunday, January 17, 2010

Lobster Stew

Lobster Stew is a very traditional dish
this classic dish is made with lobster,
milk, butter, salt, and pepper.
I created this stew to serve 4
as a main dish or 8 as a starter

Ingredients:
4 chicken (1 pound) lobsters
1 medium onion, roughly chopped
2 bay leaves
2 large tomatoes,quartered
1 pint heavy cream
2 large leeks, white and yellow parts only,
cut in medium (1/2 inch) dice
2 medium carrots, peeled and sliced very thin
8 tablespoons (1 stick) unsalted sweet butter
salt and freshly ground black pepper
cayenne pepper
croutons
parsley


Directions:
Place the lobsters in a large pot of boiling salted water.
Cook for 12 minutes,remove lobsters from water.
Break off the claws and the tail.
Remove the meat, chop into large bite-size pieces
and set aside in the refrigerator.
Be sure to remove intestinal tracts from the tails.
Place all the shell and bodies in a large saucepan
and barely cover with water.
Add the onion and bay leaves. Bring to a boil,
skim, and reduce to simmer.
Cut the tomato into Quarters place in pot.
After the stock has simmered for about 1 hour,
add the heavy cream; simmer about 20 minutes more.
Simmer the leeks and carrots in butter in a soup pot
until they begin to get tender (about 5 minutes).
Now add the 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 parsley. Serve with croutons.

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