Best Morrisons Lobster Stew Recipes

LOBSTER STEW

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

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 .

LOBSTER STEW

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.

JFK LOBSTER STEW

Steps:

• Bring a large pot of salted water to a boil. Plunge the lobsters head first into the boiling water, in batches, if necessary, and cook, covered, for 5 minutes. Transfer the lobsters with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells, remove the tail and claw meat, and coarsely chop. Reserve the shells. Tightly cover the meat and refrigerate.
• In a large Dutch oven, melt 4 ounces (1 stick) of butter over medium-high heat. Add the shells and cook, stirring, until they turn bright red, 2 to 3 minutes. Add 1 cup of the Sherry and bring to a boil. Cook until reduced by half, about 3 minutes. Add the milk, cream, paprika, salt, and pepper, and return to the boil. Reduce the heat to medium-low and simmer until slightly thickened, 15 to 20 minutes. Remove from the heat and let cool. Cover and refrigerate at least 6 hours or overnight for the flavors to develop.
• Remove the milk and shell mixture from the refrigerator and strain into a clean container through a fine mesh strainer. Set aside. In a large, heavy pot, melt the remaining 4 ounces (1 stick) of butter over medium-high heat. Add the chopped lobster meat and cook, stirring, until lightly colored, 2 to 3 minutes. Add the remaining 1/2 cup of Sherry and increase the heat to high. Cook, stirring, to deglaze the pan and until reduced by half. Add the strained milk mixture and bring to a low boil. Simmer, stirring, until heated through.
• Remove from the heat and adjust the seasoning, to taste. Spoon into bowls and garnish with chopped fresh parsley. Serve immediately.

MORRISON'S LOBSTER STEW RECIPE - (4/5)

Steps:

• Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.

MAINE LOBSTER STEW

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.