LOBSTER STEW

Lobster Stew image

Provided by Robert Farrar Capon

Time P2DT30m

Yield 4 servings

Number Of Ingredients 8

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4 tablespoons butter (use leftover melted butter, if any)
Leftover shells from 4 lobsters
Pinch of thyme
Water as needed
1 cup milk
2 cups heavy cream
Salt, white pepper and cayenne pepper, as desired
Leftover lobster meat, as available

Steps:

Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.