|
 |
Chunky Lobster Stew
Ingredients
-
5 1 lb lobsters
-
1 medium onion, roughly
chopped
-
4 bay leaves
-
2 large tomatoes
-
20 springs of fresh chervil
-
1 pint heavy cream
-
2 large leeks, white and
yellow parts only, cut in medium (1/2 inch) dice
-
2 medium carrots, peeled and
sliced very thin
-
8 tablespoons (1 stick)
unsalted sweet butter
-
salt and freshly ground
black pepper
-
cayenne pepper
Directions
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. 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. 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. After the stock has simmered for about 1 hour, add the heavy
cream; simmer about 20 minutes more. 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.
Source:Stew
Lobster
Gram Gift Certificate Sale! - Give a Unique Gourmet Gift and Save!
|
|
