Ingredients with Measurements:
- 2 lobsters, about 1 1/2 pounds each
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Whisk
- Ladle
- Soup bowls
Step-by-step instructions:
1. Bring a large pot of salted water 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.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
3. In the same pot, heat the olive oil over medium heat. Add the fennel, onion, and garlic and cook for 5-7 minutes, until the vegetables are soft.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly.
5. Slowly pour in the seafood stock, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, until the soup has thickened slightly.
6. Add the chopped lobster meat, heavy cream, and thyme to the pot. Season with salt and pepper to taste.
7. Simmer the stew for 5-10 minutes, until the lobster is heated through and the flavors have melded together.
8. Ladle the stew into soup bowls and garnish with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 8g
Cholesterol: 150mg
Sodium: 600mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 4g
Protein: 28g
Substitutions for ingredients:
- Instead of seafood stock, you can use chicken or vegetable stock.
- If you don't have fennel, you can use celery or leeks instead.
- You can use half-and-half instead of heavy cream for a lighter version of the stew.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use shrimp or scallops instead of lobster.
- Add a splash of white wine to the stew for extra flavor.
Tips and tricks:
- Be sure to remove all the lobster meat from the shells before adding it to the stew.
- If the stew is too thick, you can add more seafood stock or water to thin it out.
- Taste the stew before adding salt, as the seafood stock may already be salty.
Storage instructions:
Store 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, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in a large soup tureen for an elegant presentation.
Garnishes:
Chopped fresh parsley, chopped chives, or a drizzle of olive oil.
Pairings:
Crusty bread, a green salad, or a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting advice:
If the stew is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 1 tablespoon of cold water and adding it to the pot.
Food safety advice:
Be sure to cook the lobsters thoroughly to avoid any risk of foodborne illness.
Food history:
Lobster stew is a classic New England dish that dates back to the early 1900s.
Flavor profiles:
The sweetness of the lobster is balanced by the anise flavor of the fennel, while the heavy cream adds richness to the stew.
Serving suggestions:
Serve the stew with a side of crusty bread for dipping.
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