Lobster Stew With Tomatoes And Peppers Food

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LOBSTER STEW



Lobster Stew image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

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.

RHODE ISLAND LOBSTER STEW



Rhode Island Lobster Stew image

Provided by Bryan Miller

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
1 hot green pepper like jalapeno, with seeds, minced
2 cloves garlic, peeled and sliced
2 medium leeks, trimmed and sliced crosswise
2 red onions (1 1/2 pounds total), peeled and chopped
1-14 1/2-ounce can diced tomatoes with liquid
3 medium sweet potatoes (about 2 pounds), peeled and cubed (about 5 cups)
3 cups dry white wine
4 lobsters, about 1 1/2 pounds each

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.

CHUNKY LOBSTER STEW



Chunky Lobster Stew image

Provided by Jasper White

Categories     Soup/Stew     Appetizer     Thanksgiving     Dinner     Lobster     Summer     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 5 as a main course or 10 as a starter

Number Of Ingredients 12

5 chicken (1-pound) lobsters
1 medium onion, roughly chopped
4 bay leaves
2 large tomatoes
20 sprigs of fresh chervil
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
Tomalley Croutons

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.

LOBSTER STEW WITH TOMATOES AND PEPPERS



Lobster Stew with Tomatoes and Peppers image

Categories     Pepper     Tomato     Sauté     Stew     Lobster     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

4 1 1/4- to 1 1/2-pound live lobsters
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium Hungarian yellow wax peppers or 1 large green bell pepper, finely chopped
1 1/2 pounds plum tomatoes, seeded, finely chopped
5 tablespoons minced fresh parsley
1 bay leaf
1/4 teaspoon dried thyme
Pinch of sugar
1/4 cup brandy
1 8-ounce bottle clam juice
1 cup water
3 garlic cloves, minced

Steps:

  • Working in batches and using tongs, lower lobsters into large stockpot of rapidly boiling water. Boil 5 minutes. Using tongs, transfer lobsters to platter. Cool completely.
  • Working over bowl to catch juices from lobsters and using kitchen shears, cut tails from lobsters. Cut each tail into 3 rounds. Split open lobster heads and bodies; remove tomalley (green liver) and reserve (about 2 tablespoons total). Divide each large claw into 2 pieces, cutting 1 side open for easy removal of claw meat. Set aside lobster pieces and juices.
  • Heat 3 tablespoons oil in heavy large deep skillet or pot over medium-high heat. Add onion and peppers; sauté until slightly softened, about 5 minutes. Add tomatoes, 2 tablespoons minced fresh parsley, bay leaf, thyme, and pinch of sugar. Sprinkle with salt. Bring to boil. Reduce heat and simmer until mixture thickens, about 20 minutes. Add brandy and simmer 2 minutes. Add all reserved lobster pieces and juices to skillet; simmer 5 minutes. Mix in clam juice and 1 cup water. Bring to boil. Reduce heat, cover and simmer 10 minutes longer.
  • Add reserved tomalley, 2 tablespoons minced fresh parsley, and minced garlic to skillet with lobster and simmer uncovered 5 minutes. Transfer lobster pieces to bowl. Transfer sauce to blender and puree until smooth, thinning with more water if desired. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Top with lobster pieces. Sprinkle with remaining 1 tablespoon parsley and serve.

CHUNKY LOBSTER STEW WITH TOMALLEY CROUTONS



Chunky Lobster Stew With Tomalley Croutons image

Provided by Craig Claiborne With Pierre Franey

Categories     dinner, soups and stews, main course

Time 2h

Yield 10 servings

Number Of Ingredients 14

5 1-pound live lobsters
Salt to taste, if desired
2 cups coarsely chopped onion
4 bay leaves
1 large tomato, about 1 pound, peeled
20 sprigs fresh chervil, optional
2 cups heavy cream
12 tablespoons unsalted butter
1 teaspoon finely minced garlic
2 tablespoons finely chopped onion
2 cups coarsely chopped white part of leeks
1 cup carrot rounds, sliced as thinly as possible
Freshly ground black pepper to taste
1 loaf French bread, cut into 1/4-inch slices

Steps:

  • Bring enough water to the boil to cover the lobsters when they are added. Add salt and the lobsters and cook exactly four minutes after the water has returned to boiling.
  • Drain the lobsters immediately. Make a small half-inch crack in the solid shell that covers the head of each lobster. Make the crack slightly below the eyes of each lobster. Place the lobsters tail-side up, heads down, so that the liquid drains from the heads.
  • When the lobsters are cool enough to handle, tear off the tails and claws of each. Let the tomalley -the inner soft portion of the bodies-empty into a mixing bowl. Put the shells in a kettle.
  • Place the lobster tails on a flat surface and cut lengthwise with a sharp knife or cleaver. Pull away and discard the intestinal tract of each tail. Remove the tail meat and put the shells into the kettle.
  • Crack the claws and remove the meat. Put the claw shells into the kettle. Cut the claws and tail meat into bite-size pieces. There should be about three cups. Set aside.
  • To the lobster shells in the kettle add 10 cups of water, the two cups of coarsely chopped onion and the bay leaves. Bring to the boil.
  • Meanwhile, cut away and reserve the firm outer flesh of the peeled tomato. Set aside. Chop the inner portion of the tomato and add it to the kettle. Cut the reserved portion of the tomato into half-inch cubes. Set aside.
  • Pull away the leaves of the chervil. Set the leaves aside. Toss the remaining sprigs into the kettle. Cook the lobster broth about one hour, then add the heavy cream. Let simmer briefly.
  • To prepare the garnish for the stew, put four tablespoons of the butter into a saucepan. Add the garlic and finely chopped onion to the butter and cook about three minutes, stirring. Add this to the reserved tomalley and beat thoroughly to blend. Refrigerate.
  • Meanwhile, heat the remaining eight tablespoons of butter in a heavy saucepan and add the leeks and carrots. Cook about five minutes, stirring occasionally without browning. Add the cubed lobster meat, the tomato cubes and cook, stirring briefly, until heated through.
  • Strain the liquid from the kettle, discarding the solids. There should be about six cups. Pour this into the saucepan containing the lobster meat. Bring to the simmer and add salt and a generous grind of black pepper. Finely chop the chervil leaves and add them.
  • Meanwhile, preheat the broiler and toast the French bread slices on both sides. Spread one side of each with a thin layer of the tomalley mixture. Run briefly under the broiler until the tomalley mixture starts to bubble. Serve the hot soup with the pieces of tomalley toast on the side.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 34 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 20 grams, Sodium 1176 milligrams, Sugar 7 grams, TransFat 1 gram

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