Jfk Lobster Stew Recipes

LOBSTER STEW

Lobster Stew image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

LOBSTER STEW

Lobster Stew image

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

Ingredients

2 -3 cups cooked lobster meat, chopped
1/2 cup butter (1 stick)
1/4-1/3 cup onion, diced finely
1 teaspoon Mrs. Dash seasoning mix (original blend)
1 (14 ounce) can evaporated milk
1 cup light cream
3 cups milk

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).

LOBSTER STEW

Lobster Stew image

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

Ingredients

1 pound cooked lobster meat
1 cup butter
2 quarts half-and-half cream

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

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