Chunky Lobster Stew With Tomalley Croutons Recipes

CHUNKY LOBSTER STEW

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 CROUTONS WITH GOLDEN GARLIC, CHILES AND SOURDOUGH

Steps:

• Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed. Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed.
• Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.
• Serve immediately while the croutons are still warm.

CHUNKY LOBSTER STEW WITH TOMALLEY CROUTONS

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.

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.

MAINE LOBSTER STEW

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.

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:

• 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!