Indulge in the exquisite flavors of Lobster Stew, a culinary masterpiece that elevates comfort food to a new level of sophistication. This delectable dish, often associated with coastal regions and special occasions, combines succulent lobster meat with a rich, flavorful broth, creating a symphony of flavors that tantalize the taste buds. While there are countless variations of Lobster Stew, each with its own unique charm, this article presents three exceptional recipes that showcase the versatility and global appeal of this beloved dish. From the classic New England-style stew, bursting with the briny essence of the sea, to the aromatic and vibrant Caribbean version, infused with tropical spices, to the elegant French bisque, where lobster essence is transformed into a velvety, luxurious soup, these recipes offer a culinary journey that spans continents and cultures. Get ready to embark on a culinary adventure as we dive into the depths of Lobster Stew, exploring the secrets behind its delectable flavors and discovering why it remains a timeless favorite among seafood enthusiasts worldwide.
Let's cook with our 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.
MAINE LOBSTER STEW
Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any), and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it the Maine-way, you will think that you are there sitting on the wharf eating. Make it a day ahead to enhance the flavor of the stew.
Provided by Mimi in Maine
Categories Chowders
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
AUNTIE ANITA'S LOBSTER STEW
Stirring is the most important thing in this masterpiece, otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect lobster stew are, first, this partial cooling before ever so gently adding the milk - a mere trickle at a time. The constant stirring until the stew blossoms a rich salmon color under your spoon and, finally, the aging, since every passing hour improves ins flavor. Some 'experts' even say two days. Overnight is good and 5 to 6 hours improves its flavor considerably. Be sure to reheat slowly.
Provided by Delight
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 6h10m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
- Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
- Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
- Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 12.2 g, Cholesterol 301.1 mg, Fat 33 g, Protein 50.8 g, SaturatedFat 19.5 g, Sodium 933 mg, Sugar 11 g
CHUNKY LOBSTER STEW
Provided by Jasper White
Categories Soup/Stew Appetizer Thanksgiving Dinner Lobster Summer Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 5 as a main course or 10 as a starter
Number Of Ingredients 12
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 STEW
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
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).
MORRISON'S LOBSTER STEW RECIPE - (4/5)
Provided by mwalsh2
Number Of Ingredients 9
Steps:
- Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.
MAINE LOBSTER STEW MADE IN VERMONT
Steps:
- Saute scallion in butter until tender. Add flour to scallion mixture. Whisk over low heat for 2 to 3 minutes until thick and smooth. Add clam juice stirring constantly. Add bay leaf. Cook for an additional 3 minutes. Add lobster meat cut up into 1/2 to 1 inch pieces. Season with salt & pepper to taste. Preheat mixture of half & half and whole mile. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes. Do not allow it to boil. Cool and refrigerate. Taste is enhanced by allowing stew to cool overnight. Remove bay leaf. Add 4 dashes of Tabasco sauce. Reheat and serve with parsley garnish.Enjoy!
SCOTT DESIMON'S LOBSTER STEW
Provided by Scott DeSimon
Categories Soup/Stew Milk/Cream Lobster Brandy Thyme Shallot Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Rewarm stew gently over low heat, stirring occasionally (do not simmer or the lobster will become tough and cream may separate). Ladle into warm bowls and serve.
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
Tips:
- Choose the right lobster: Select a live lobster that is heavy for its size and has a hard shell. Avoid lobsters with missing or damaged claws or antennae.
- Kill the lobster humanely: Place the lobster in the freezer for 15 minutes to numb it before killing it. Then, insert a sharp knife into the lobster's head, just behind the eyes, and twist it to sever the spinal cord.
- Cook the lobster properly: Lobster can be cooked in a variety of ways, but the most common methods are boiling, steaming, and grilling. Be sure to cook the lobster until it is opaque and firm, but not overcooked.
- Make a flavorful broth: The broth is the base of the stew, so it's important to make it flavorful. Use a combination of lobster shells, vegetables, and herbs to create a rich and delicious broth.
- Add vegetables and seafood: In addition to lobster, you can add a variety of vegetables and seafood to your stew. Common additions include potatoes, carrots, celery, onions, and shrimp.
- Season to taste: Once the stew is finished cooking, season it to taste with salt, pepper, and other spices. You can also add a splash of lemon juice or white wine for extra flavor.
Conclusion:
Lobster stew is a delicious and hearty dish that is perfect for a special occasion. By following these tips, you can make a lobster stew that is sure to impress your friends and family. So next time you're looking for a seafood dish that is both elegant and flavorful, give lobster stew a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #seafood #lobster #dietary #shellfish #4-hours-or-less
You'll also love