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.
NEW ENGLAND LOBSTER STEW
Make and share this New England Lobster Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Gently heat the milk and cream in a large pot (do not allow to boil).
- In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
- Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
- Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
- Add in salt to taste.
- Taste is much better if refrigerated and reheated the next day.
- Serve with oyster crackers.
Nutrition Facts : Calories 536.7, Fat 26.1, SaturatedFat 14.8, Cholesterol 249.8, Sodium 745.8, Carbohydrate 23.4, Fiber 0.1, Sugar 25.7, Protein 50.7
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
KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)
I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!
Provided by Verelucky
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the ground pork in a wok or large saute pan.
- Stir fry until the pork is about 3/4 cooked.
- Add the water, black bean sauce and molasses or sugar.
- Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
- While stirring, add the egg. (optional).
- Continue stir frying as the egg cooks and the sauce heats through.
- Season to taste.
- The cooking time depends on the type of pan and temperature of your stove top.
- Serve with rice.
Nutrition Facts : Calories 205.2, Fat 16.1, SaturatedFat 6, Cholesterol 54.5, Sodium 44.9, Carbohydrate 1.4, Fiber 0.1, Protein 13
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
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.
MAINE LOBSTER STEW
Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any), and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it the Maine-way, you will think that you are there sitting on the wharf eating. Make it a day ahead to enhance the flavor of the stew.
Provided by Mimi in Maine
Categories Chowders
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the lobsters for about 18 minutes.
- Place cooked lobsters on several platters to cool and catch the juices.
- After they are cool; pick the meat from them.
- Remove the tomalley (green liver) and the roe (coral) if it is found.
- After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
- Add more butter and some of the lobster meat into the pot.
- Repeat this until all the lobster meat has been sauted for five to ten minutes.
- Add the cream, the reserved lobster juice from the platters, and the milk.
- Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
- Add salt and pepper to taste.
- Make this a day ahead to enhance the flavor and you'll be glad you did.
- NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.
NEW ENGLAND LOBSTER CHOWDER
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
Nutrition Facts : Calories 172.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 50.2, Sodium 78.2, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 4.8
RHODE ISLAND LOBSTER STEW
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
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