Best Jfk Lobster Stew Recipes

Lobster Stew image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

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.

Lobster Stew image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 16

2 tablespoons butter
1 cup diced Spanish onion (diced in a food processor)
2 cups lobster stock (purchase from a reputable seafood market or make from scratch using lobster carcasses, mirepoix, herbs)
2 cups 1/2-inch cubed potatoes
1 1/2 cups diced carrot
1 1/2 cups diced celery
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley leaves
1/8 teaspoon cayenne pepper
2 cups (1 pint) heavy cream
1 1/2 cups whole milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound fresh lobster meat, coarsely chopped into 2-inch pieces
1/3 cup sherry wine

Steps:

In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat.
While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.

H L's Pure Maine Lobster Stew image

Provided by Hajar Elizabeth

Categories Lobster

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 maine lobster, cooked and shelled
4 tablespoons butter
1 quart half-and-half cream
salt, if needed

Steps:

Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
Add half&half and bring up to slight hot bubble.
Simmer on low heat 15 minutes stirring occasionally and serve hot.
I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.

Nutrition Facts : Calories 445.3, Fat 39.6, SaturatedFat 24.7, Cholesterol 167.7, Sodium 359.2, Carbohydrate 10.4, Sugar 0.4, Protein 13.5