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
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.
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
Provided by Robert Farrar Capon
Categories dinner, lunch, soups and stews, appetizer
Time P2DT30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
- Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
- Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.
RHODE ISLAND CLAMBAKE IN A BOWL
This stovetop stew is a loose interpretation of the three-day beachside fest known as the New England clambake, that picture-perfect steaming seaweed pit immortalized each August by every shiny food magazine. How do all those beautiful people stay so crisp and clean after digging a sand pit and hauling rocks? One summer, on the beach in Charlestown, Rhode Island, we were actually asked by the crew of a popular food television program to stay out of camera range until they finished a shoot. Our cluttered site didn't convey casual flawlessness. Rhode Island Clambake in a Bowl is not only less work, it's a much cheaper cheater because we're skipping the lobster. Instead of a plate of steamed seafood with a little piece of corn on the cob, a sausage link, and a stray potato, this stew is meant to be served in bowls, with bread for sopping up the clam broth.
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- MELT the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5 to 7 minutes.
- While the onion cooks, Brown the sausage in a large skillet.
- ADD the sausage, potatoes, wine, and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
- STIR in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams, and cover the pot. Simmer until the clams open, 5 to 7 minutes. Discard any clams that don't open. Spoon the stew into large bowls and top with parsley. Serve with lemon slices, hot pepper sauce, and bread.
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