LOBSTER STEW WITH A PASTRY LID

LOBSTER STEW WITH A PASTRY LID image

Yield 2 Servings

Number Of Ingredients 16

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2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
3 tablespoons butter
1/3 cup finely diced celery
1 cup finely diced leek
Salt and pepper
1/8 teaspoon cayenne pepper
1 teaspoon chopped thyme leaves
1/2 teaspoon grated lemon zest
1 cup half-and-half
2 teaspoons potato starch dissolved in 2 tablespoons cold water
1/4 cup crème fraîche
2 baked 6-inch diameter flaky pastry lids (see recipe)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon or dill
1 tablespoon chives, cut very small
2 tablespoons chopped celery leaves, from interior stalks.

Steps:

1. Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard shells or use for lobster stock.) Cut meat into roughly 1/2-inch chunks and set aside. 2. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together. 3. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the crème fraîche. 4. Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.