BEST LOBSTER STEW

BEST LOBSTER STEW image

Yield 4 Bowls

Number Of Ingredients 7

3 live 1-pound lobsters
6 tablespoons unsalted butter
3/4 cup dry white wine
2 teaspoons paprika
2 cups heavy cream
3 cups whole milk
Salt if necessary

Steps:

In a large pot, steam lobsters in 1 1/2 inches of salted water just until they turn red, 8 to 10 minutes. Drain, and when cool enough to handle, crack shells over a bowl, catching and saving as much juice as you can. Pull out meat, chop into one-inch chunks and add to the reserved juices. Scoop out the green tomalley and reserve. (Although the tomalley looks unappetizing at this point, the color will not affect the finished stew.) Reserve two lobster bodies. In a large, heavy soup or stew pot, melt the butter. Add tomalley and simmer for 5 minutes. Add wine, bring to a boil, and cook over medium-high heat until reduced by about half, about 5 minutes. Add lobster meat and saved juices, sprinkle on the paprika, and cook, stirring, for 2 minutes. Slowly add the cream and milk, stirring constantly. Add reserved lobster bodies, pushing them down so they're submerged. (They will contribute flavor.) Cool to room temperature and then refrigerate for at least six hours or up to 24 hours. Remove and discard lobster bodies. Reheat over very low heat, stirring often so milk does not curdle. Taste for seasoning, adding salt if necessary. Ladle into bowls, sprinkle with chives if desired, and serve.