Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- 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. 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.
2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Sprinkle the flour over the onion and garlic mixture and stir until it is well combined. Cook for 2-3 minutes, stirring constantly.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil and then reduce the heat to low.
5. Add the heavy cream, corn, and potatoes to the pot. Stir to combine and let the mixture simmer for 15-20 minutes, or until the potatoes are tender.
6. Add the chopped lobster meat to the pot and stir to combine. Cook for an additional 5 minutes until the lobster is heated through.
7. Season the stew with salt and pepper to taste.
8. Ladle the stew into soup bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Shrimp or crab meat can be substituted for lobster.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half and half or milk can be used instead of heavy cream for a lighter version.
Variations:
- Add diced carrots or celery for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to remove all the lobster meat from the shells before adding it to the stew.
- If using fresh corn, cut the kernels off the cob and scrape the cob with the back of a knife to extract the milk.
- For a thicker stew, add more flour to the onion and garlic mixture.
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 medium heat until heated through.
Presentation ideas:
- Serve the stew in a large soup tureen for a rustic presentation.
- Garnish each bowl with a lobster claw for an elegant touch.
Garnishes:
- Chopped fresh parsley
- Lobster claw
Pairings:
- Crusty bread or oyster crackers
- Chardonnay or Pinot Grigio
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the stew is too thin, add more flour to thicken it.
- If the stew is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the lobsters thoroughly to prevent any foodborne illness.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Lobster stew is a traditional New England dish that dates back to the early 1800s.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the stew as a main course for a cozy dinner party or special occasion.
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