LOBSTER STEW
Steps:
- Gather the ingredients.
- Remove meat from steamed lobsters and cut into cubes, or cube the already deshelled lobster meat.
- Pan-fry meat in a generous amount of butter (4 to 6 tablespoons) until lightly browned. Be careful not to burn butter.
- In a separate pan, heat up milk, being careful not to boil it.
- Add lobster meat to hot milk and cook slowly for 5 to 10 minutes.
- Stir in heavy cream and bring it nearly to a boil but not over. Lower heat.
- Add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor.
- Garnish with chopped parsley or sliced green onions .
Nutrition Facts : Calories 537 kcal, Carbohydrate 15 g, Cholesterol 165 mg, Fiber 0 g, Protein 18 g, SaturatedFat 29 g, Sodium 345 mg, Sugar 15 g, Fat 46 g, ServingSize Serves 6, UnsaturatedFat 0 g
RHODE ISLAND LOBSTER STEW
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep pot over medium-high flame, heat the olive oil for 1 minute. Add hot pepper and garlic. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
- Add the leeks and onions and cook for 3 minutes, stirring occasionally. Add the tomatoes, sweet potatoes and 2 cups of the wine. Cook, stirring occasionally, for 4 minutes.
- Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
- Remove the lobsters and set aside until cool enough to handle. When cooled, crack the claw shells and the body shell. Return to the pot for 5 more minutes.
- Transfer the lobsters to a baking sheet with sides. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces. Return any lobster juices on the sheet to the pot. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.
RHODE ISLAND CLAMBAKE IN A BOWL
This stovetop stew is a loose interpretation of the three-day beachside fest known as the New England clambake, that picture-perfect steaming seaweed pit immortalized each August by every shiny food magazine. How do all those beautiful people stay so crisp and clean after digging a sand pit and hauling rocks? One summer, on the beach in Charlestown, Rhode Island, we were actually asked by the crew of a popular food television program to stay out of camera range until they finished a shoot. Our cluttered site didn't convey casual flawlessness. Rhode Island Clambake in a Bowl is not only less work, it's a much cheaper cheater because we're skipping the lobster. Instead of a plate of steamed seafood with a little piece of corn on the cob, a sausage link, and a stray potato, this stew is meant to be served in bowls, with bread for sopping up the clam broth.
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- MELT the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5 to 7 minutes.
- While the onion cooks, Brown the sausage in a large skillet.
- ADD the sausage, potatoes, wine, and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
- STIR in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams, and cover the pot. Simmer until the clams open, 5 to 7 minutes. Discard any clams that don't open. Spoon the stew into large bowls and top with parsley. Serve with lemon slices, hot pepper sauce, and bread.
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