Chunky Lobster Stew

By : Unknown

On : 18:17

In : Cooking

0 comments

This stew has this amazing creamy taste and the freshness of the lobster makes for a spectacular dish in the winter!

Yields: Makes 4 Servings 

Ingredients: 

• 5 Whole lobsters 
• 1 medium Onion, roughly chopped 
• 4 Bay leaves 
• 2 large Tomatoes 
• 1 tbsp. Flour 
• 5 sprigs of Fresh parsley 
• 1 pint Heavy cream 
• 2 large Leeks cut ½ inch dice 
• 2 medium Carrots, peeled and sliced thin 
• 1 stick Unsalted butter 
• Salt and pepper to taste 
• ¼ tsp. Cayenne pepper

Method of Preparation: 

1. Blanch the lobsters in a large pot of boiling salted water for 5 minutes. Immediately remove from       the water and punch a small hole on the top of heads of each lobster and drain the water. 

2. Break off the claws and tails. Extract the tomalley from the body and set them aside on a plate and     put them in the refrigerator. 

3. Remove the lobster meat from the tails and chop them into bite-size pieces and put them in a plate       and place them in the refrigerator. Save the lobster shells. *Be sure to remove the intestinal tracts. 

4. In a large pan, throw in the lobster shells and just barely cover it with water (around half-way), add     the onion and bay leaves. Bring it to a running boil and skim the “impurities” and reduce to a               simmer. 

5. In the same large pan, Throw in the tomatoes and blanch them for at least 3 minutes.           Throw       them in an ice bath and let them cool. Peel and seed the tomatoes. Put the juice of the                           tomatoes that you peeled into the lobster stock then cut the tomato into medium dice. And set them     aside on a plate. 

6. Pick the parsley off the stems. Add the stems to the stock and chop the parsley leaves. Set aside. 

7. When the stock has simmered for 1 hour and 15 minutes. Add the heavy cream and simmer for 5         minutes and turn the heat off. 

8. In a large soup pot. Throw in the 1 stick of butter with a bit of olive oil and allow the butter to             melt. Then throw in the leeks and carrots in the butter and cook them until they begin to get tender.     Now add the tomatoes and lobster meat and sauté for another 2-3

    minutes. 

9. Before you strain the creamy lobster stock into the soup pot. With the flour in a small bowl mix           until the flour is incorporated into a white liquid and pour it into the stock. 

10.Season the stew with salt and pepper to taste. Add the cayenne pepper and sprinkle the parsley.           Serve with croutons coated with the tomalley. Enjoy!