Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Soup bowls
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red.
2. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and chop it into bite-sized pieces.
3. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot and cook until the vegetables are soft.
4. Add the flour to the pot and stir until it is well combined with the vegetables.
5. Slowly pour in the milk and heavy cream, stirring constantly to prevent lumps from forming.
6. Add the paprika, salt, and pepper to the pot and stir well.
7. Add the chopped lobster meat to the pot and stir gently.
8. Cook the stew over low heat for 10-15 minutes until it thickens and the lobster is heated through.
9. Remove the pot from the heat and strain the stew through a strainer to remove any solids.
10. Serve the lobster stew in soup bowls and garnish with chopped parsley or chives.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the lobsters in boiling water. Cook the stew over medium heat and then low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 30g
Carbohydrates: 12g
Sodium: 600mg
Substitutions for ingredients:
- You can use shrimp or crab instead of lobster.
- You can use half-and-half instead of heavy cream.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Add a splash of sherry or white wine to the stew for extra flavor.
- Add chopped tomatoes or red bell pepper for color and flavor.
Tips and tricks:
- Be careful not to overcook the lobster or it will become tough.
- Use a wooden spoon to stir the stew to prevent the milk from scorching.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the lobster stew in soup bowls and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve the lobster stew with crusty bread and a green salad.
Suggested side dishes:
Crusty bread and a green salad.
Troubleshooting advice:
- If the stew is too thick, add more milk or cream.
- If the stew is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
Make sure the lobsters are fully cooked before removing the meat from the shells.
Food history:
Lobster stew is a classic New England dish that dates back to the 18th century.
Flavor profiles:
Creamy, rich, and savory.
Serving suggestions:
Serve the lobster stew as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A