Scott Desimon's Lobster Stew
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring 3 cups water to a boil in a large pot
2
Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes
3
Remove lobsters; reserve cooking liquid
4
When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells
5
Cut meat into bite-size pieces; set aside meat and shells separately
6
Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed)
7
Set liquid aside
8
If lobsters are female, remove roe; set aside
9
(The roe sac is dark green when raw, red when cooked
10
The lobsters are half-cooked, so it will be green with pink around the edges
11
) Discard soft, pale green tomalley
12
Melt 2 tablespoons butter in a wide heavy pot over medium heat
13
Add shallot and cook, stirring occasionally, until shallot is soft, about 5 minutes
14
Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes
15
Remove pan from heat and add brandy
16
Return to heat and cook until brandy has almost evaporated
17
Add lobster cooking liquid and thyme sprigs and simmer until liquid is reduced by one-third, 8-10 minutes
18
Strain stock; discard solids in strainer
19
You should have about 2 cups stock
20
Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat
21
Add roe, if using; mash and stir into butter until roe turns red, about 30 seconds
22
Add lobster meat; cook until just heated through, about 1 minute
23
Add stock and bring to a simmer
24
Remove stew from heat; stir in half-and-half
25
Season with salt, a small pinch of pepper, and a dash of Tabasco
26
Let cool; cover and chill overnight to allow flavors to meld
27
Rewarm stew gently over low heat, stirring occasionally (do not simmer or the lobster will become tough and cream may separate)
28
Ladle into warm bowls and serve
29
Bring 3 cups water to a boil in a large pot
30
Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes
31
Remove lobsters; reserve cooking liquid
32
When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells
33
Cut meat into bite-size pieces; set aside meat and shells separately
34
Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed)
35
Set liquid aside
36
If lobsters are female, remove roe; set aside
37
(The roe sac is dark green when raw, red when cooked
38
The lobsters are half-cooked, so it will be green with pink around the edges
39
) Discard soft, pale green tomalley
40
Melt 2 tablespoons butter in a wide heavy pot over medium heat
41
Add shallot and cook, stirring occasionally, until shallot is soft, about 5 minutes
42
Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes
43
Remove pan from heat and add brandy
44
Return to heat and cook until brandy has almost evaporated
45
Add lobster cooking liquid and thyme sprigs and simmer until liquid is reduced by one-third, 8-10 minutes
46
Strain stock; discard solids in strainer
47
You should have about 2 cups stock
48
Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat
49
Add roe, if using; mash and stir into butter until roe turns red, about 30 seconds
50
Add lobster meat; cook until just heated through, about 1 minute
51
Add stock and bring to a simmer
52
Remove stew from heat; stir in half-and-half
53
Season with salt, a small pinch of pepper, and a dash of Tabasco
54
Let cool; cover and chill overnight to allow flavors to meld
55
Rewarm stew gently over low heat, stirring occasionally (do not simmer or the lobster will become tough and cream may separate)
56
Ladle into warm bowls and serve