Scott Desimons 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

Provided by Robert Farrar Capon

Categories dinner, lunch, soups and stews, appetizer

Time P2DT30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter (use leftover melted butter, if any)
Leftover shells from 4 lobsters
Pinch of thyme
Water as needed
1 cup milk
2 cups heavy cream
Salt, white pepper and cayenne pepper, as desired
Leftover lobster meat, as available

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.

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