SHELLFISH, CHARD AND CARROT STEW

Shellfish, Chard And Carrot Stew image

Provided by Molly O'Neill

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups dry white wine
2 1 1/2-pound lobsters
2 pounds mussels, cleaned
1 tablespoon olive oil
1 cup chopped Swiss chard
1 cup sliced shiitake mushrooms
1 quart carrot consomme (see recipe)
1 pound fusilli or fettuccine, cooked, drained and chilled
1/2 cup fresh carrot juice
1 cup minced fresh tomato
1 tablespoon minced lemon rind
4 tablespoons minced basil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Place the wine in a tall pot over high heat and bring to a boil. Add the lobsters, reduce heat to medium, cover and steam for 10 minutes. Remove the lobsters and cool. Return the lobster broth to the pot, bring to a boil, add the mussels, cover and steam to open, about 3 minutes. Strain and reserve the broth.
When cool enough to handle, remove the mussels and lobster meat from the shell, chop the meat coarsely and set aside.
In a medium pot over medium heat, warm the olive oil. Add the chard and saute briefly. Add the shiitake mushrooms and saute briefly. Add the reserved lobster-and-mussel broth and the carrot consomme and simmer for 3 minutes. Add the lobster, mussels and pasta and simmer for 2 minutes. Remove from heat.
Stir in carrot juice, tomato, lemon rind and basil. Adjust seasoning with salt and pepper and serve in large soup bowls.