Scott Desimons Lobster Stew Recipes
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.
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.
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- Bring 3 cups water to a boil in a large pot. Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes. Remove lobsters; reserve cooking liquid. When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells.
- Cut meat into bite-size pieces; set aside meat and shells separately. Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed). Set liquid aside. If lobsters are female, remove roe; set aside. (The roe sac is dark green when raw, red when cooked. The lobsters are half-cooked, so it will be green with pink around the edges.) Discard soft, pale green tomalley.
- Melt 2 tablespoons butter in a wide heavy pot over medium heat. Add shallot and cook, stirring occasionally, until shallot is soft, about 5 minutes. Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes. Remove pan from heat and add brandy. Return to heat and cook until brandy has almost evaporated. Add lobster cooking liquid and thyme sprigs and simmer until liquid is reduced by one-third, 8-10 minutes. Strain stock; discard solids in strainer. You should have about 2 cups stock.
- Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat. Add roe, if using; mash and stir into butter until roe turns red, about 30 seconds. Add lobster meat; cook until just heated through, about 1 minute. Add stock and bring to a simmer. Remove stew from heat; stir in half-and-half. Season with salt, a small pinch of pepper, and a dash of Tabasco. Let cool; cover and chill overnight to allow flavors to meld.
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