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.
LOBSTER STEW
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
- Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat.
- While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.
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 .
Nutrition Facts : Calories 537 kcal, Carbohydrate 15 g, Cholesterol 165 mg, Fiber 0 g, Protein 18 g, SaturatedFat 29 g, Sodium 345 mg, Sugar 15 g, Fat 46 g, ServingSize Serves 6, UnsaturatedFat 0 g
MORRISON'S LOBSTER STEW RECIPE - (4/5)
Provided by mwalsh2
Number Of Ingredients 9
Steps:
- Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.
LOBSTER STEW
This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.
Provided by Marion Mason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!
Nutrition Facts : Calories 760.2 calories, Carbohydrate 14.7 g, Cholesterol 254.1 mg, Fat 68 g, Protein 25.1 g, SaturatedFat 42.4 g, Sodium 637.9 mg, Sugar 0.5 g
LOBSTER STEW WITH A PASTRY LID
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter. But sometimes that is too simple a preparation. So how about lobster stew? Not difficult, and easier to eat. For a homey-sophisticated touch, though, we suggest this lobster stew with a pastry lid, finished with a shower of freshly snipped herbs. Here's how to make it.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 45m
Yield 2 generous servings
Number Of Ingredients 20
Steps:
- Make the pastry lids: Put the flour and a pinch salt in a mixing bowl. With fingers, work half the butter (4 tablespoons) into the flour until completely incorporated. Add the remaining butter, leaving it in small chunks. Quickly stir in 1/4 cup ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour. When ready to cook, heat the oven to 400 degrees. Roll the dough on a lightly floured surface to a diameter of about 12 1/2 inches. Using an inverted bowl as a guide, cut two 6-inch diameter circles. (The remaining dough can be rerolled and saved for another purpose.) Mix egg yolk and half- and-half. Place the circles on a parchment-lined baking sheet and paint lightly with the egg yolk mixture. Bake for 10 minutes at 400 degrees, then lower the temperature to 350 degrees and continue baking until nicely browned, about 10 minutes. (May be baked ahead, if desired, and reheated.)
- Make the stew: Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove them and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard the shells or use them for lobster stock.) Then cut the meat into roughly 1/2-inch chunks and set aside. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.
- Assemble the dish: Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.
LOBSTER STEW
This is how I make a Lobster Stew and I haven't gotten many complaints, lol. A Maine Lobster Stew is pretty much milk/cream, butter and lobster meat. There are not supposed to be other things in there. The milky broth get its flavor from the lobster and butter alone and should turn a slight orange color. This really needs to set overnight. What I usually do is make the stew, cool, refrigerate and then in the morning I will check to see how thick it is. I may add a little extra milk at this point. This is also a pretty forgiving recipe. It all depends on the amount of cooked lobster meat you have available. I've made smaller batches and larger batches. Its really hard to mess up....unless the milk/cream curdle. Make sure to add these ingredients slowly and to not let the stew come to a boil. You really don't want all that lobster meat to taste like sour milk. You can get 2 cups of lobster meat from about 4-5 cooked lobsters. Make sure to pick out ALL the meat and not just from the claws and tail. I didn't include the amount of time to clean or cook the lobsters as it takes everyone different amount of time to do, but it will be the most time consuming part of the making of the stew. This is not a diet friendly meal. I would not suggest trying to substitute for the cream or butter.
Provided by Kim127
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a soup pot, melt the butter over medium high heat.
- Add the onions and cook until tender, about 5-7 minutes.
- Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
- Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
- Heat the stew til almost boiling, but do not let it boil!
- Take off heat and let cool.
- Refrigerate over night.
- Heat slowly the next day until hot but not boiling.
- We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).
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