AUNTIE ANITA'S LOBSTER STEW
Stirring is the most important thing in this masterpiece, otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect lobster stew are, first, this partial cooling before ever so gently adding the milk - a mere trickle at a time. The constant stirring until the stew blossoms a rich salmon color under your spoon and, finally, the aging, since every passing hour improves ins flavor. Some 'experts' even say two days. Overnight is good and 5 to 6 hours improves its flavor considerably. Be sure to reheat slowly.
Provided by Delight
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 6h10m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
- Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
- Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
- Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 12.2 g, Cholesterol 301.1 mg, Fat 33 g, Protein 50.8 g, SaturatedFat 19.5 g, Sodium 933 mg, Sugar 11 g
SEAFOOD STEW WITH SHRIMP AND LOBSTER
Here is a yummy seafood stew ever reminiscent of that served in the fine restaurants of the Mediterranean city of Alexandria.
Provided by The Mediterranean Dish
Categories Entree
Time 40m
Number Of Ingredients 18
Steps:
- Prepare the tomatoes, parsley, kale, onions and garlic as mentioned above. Set aside.
- Season shrimp with a little salt, pepper and juice of 1/2 lemon. Place in the fridge briefly.
- Boil four cups of water seasoned with bay leaf, one chopped garlic clove,dry minced ginger, salt and pepper.
- Add the lobster tails to the boiling water. Turn heat to medium-high; cover and let cook for three more minutes or until lobster shells turn bright pink. Remove the lobster from its broth and set aside to cool. Keep lobster broth to use later.
- Once cool enough to handle, cut lobster shell down the middle with a pair of kitchen scissors. Remove the lobster tails from their shells and chop into bite-size chunks.
- In a large pot, heat two tbsp of olive oil on medium-high heat. Saute the red onions with crushed red pepper flakes. To that, add the remaining chopped garlic. Toss together briefly then add the chopped tomatoes, salt, pepper and coriander.
- Add white wine and cook to reduce.
- Into the same pot, using a mesh colander, pour in lobster broth. Follow with the chicken broth and remaining lemon juice.
- Let broth come to a high simmer, then add the shrimp. One minute later, add chunks of cooked lobster.
- Now stir in fresh baby kale, chopped green onions, parsley leaves. Remove from heat.
- Let sit covered for five brief minutes.
- Divide into four serving bowls. Serve with French style bread. Enjoy!
Nutrition Facts : Calories 528 calories, Sugar 9 g, Sodium 1322.2 mg, Fat 29.4 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 27 g, Fiber 6 g, Protein 75.1 g, Cholesterol 426.2 mg
LOBSTER STEW WITH TOMATOES AND PEPPERS
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.
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
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
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 SALAD WITH GREEN BEANS, TOMATOES AND BASIL
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don't worry. It's easy - and economical - to do it yourself. Still, if the idea doesn't appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that's a bit more expensive. If you decide to do that, you'll need at least one-third pound per person.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 4 servings as a main course
Number Of Ingredients 16
Steps:
- In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
- Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
- Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
- Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
- Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
- Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.
LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES
Provided by Susie Jimenez
Time 1h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
- While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
- To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side.
More about "lobster stew with tomatoes and peppers food"
LOBSTER STEW WITH TOMATOES AND PEPPER RECIPE - BON …
From bonappetit.com
Servings 4
CIOPPINO RECIPES LOBSTER SEAFOOD STEW RECIPE DINNER IDEAS ...
From ontheroadeats.com
Estimated Reading Time 6 mins
CLASSIC MAINE LOBSTER STEW - LOBSTER FROM MAINE
From lobsterfrommaine.com
CALDERETA DE LANGOSTA (MAJORCAN LOBSTER STEW) - SPAIN-RECIPES
From spain-recipes.com
BOB'S CLAM HUT'S MAINE LOBSTER STEW | LOBSTER FROM MAINE
From lobsterfrommaine.com
LOBSTER STEW RECIPES - PORTLAND MAGAZINE
SIMPLE LOBSTER STEW RECIPE - CLASSIC-RECIPES
From classic-recipes.com
Servings 4Total Time 24 mins
OKRA STEW WITH PRAWNS AND LOBSTER TAILS - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (8)Total Time 55 minsCategory Main CourseCalories 241 per serving
LOBSTER STEW WITH VEGETABLES RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
LOBSTER AND OYSTER STEW - 500,000+ RECIPES, MEAL PLANNER ...
From bigoven.com
Reviews 1Servings 8Cuisine SeafoodCategory Soups, Stews And Chili
LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES RECIPE ...
From cookingchanneltv.com
Servings 6Total Time 1 hr 50 mins
BAHIAN SEAFOOD STEW WITH COCONUT AND TOMATO - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4
LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES RECIPE ...
From crecipe.com
EGGPLANT STEW WITH TOMATOES PEPPERS AND CHICKPEAS ...
From cookeatshare.com
LOBSTER RECIPES & MENU IDEAS – PAGE 4 | BON APPETIT
From bonappetit.com
TOMATO AND LOBSTER RECIPES (174) - SUPERCOOK
From supercook.com
SPINY LOBSTER-TOMATO SAFFRON STEW WITH SHAVED ARTICHOKE ...
From eatyourbooks.com
LOBSTER STEW RECIPES WITH SHERRY - ALL INFORMATION ABOUT ...
From therecipes.info
VEAL STEW WITH TOMATOES AND GREEN PEPPERS RECIPE BY CHEF ...
From ifood.tv
LOBSTER STEW WITH TOMATOES AND PEPPERS RECIPES
From tfrecipes.com
LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES RECIPES
From tfrecipes.com
POTTED LOBSTER STEW - SAVEUR
From saveur.com
LOBSTER STEW RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
HEARTY BEEF STEW WITH EGGPLANT, TOMATOES AND PEPPERS
From foodtempel.com
LOBSTER STEW WITH TOMATOES AND PEPPER | RECIPE IN 2021 ...
From pinterest.com
WORLD BEST DIABETIC FOOD RECIPES : LOBSTER-TOMATO STEW
From worldbestrecipesdiabetic.blogspot.com
AROMATIC STEW WITH PEPPERS, ONIONS, TOMATOES AND SAUSAGES
From foodtempel.com
CLASSIC LOBSTER TOMATO STEW : KETODIETFOOD
From reddit.com
NEW ENGLAND LOBSTER STEW RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK STEW WITH TOMATOES AND PEPPERS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
POTATO STEW WITH PEPPER AND TOMATO SALAD RECIPE | EAT ...
From eatsmarter.com
SHRIMP MASALA WITH PEPPERS AND TOMATO STEW | RICARDO
From ricardocuisine.com
CHICKPEA STEW WITH EGGPLANTS, TOMATOES, AND PEPPERS RECIPE ...
From foodnewsnews.com
LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES ...
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love