Ingredients with Measurements:
- 2 lobsters, cooked and meat removed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Ladle
- Soup bowls
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the flour and whisk until smooth.
3. Cook for 2-3 minutes, stirring constantly.
4. Slowly add the milk and whisk until smooth.
5. Add the cream, mushrooms, onion, celery, carrots, garlic, bay leaf, thyme, salt, and pepper.
6. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
7. Add the lobster meat and cook for an additional 5 minutes.
8. Remove the bay leaf and discard.
9. Ladle the stew into soup bowls and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 42g
Carbohydrates: 22g
Protein: 27g
Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab meat.
- Whole milk can be substituted with skim milk or almond milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced potatoes for a heartier stew.
- Add a splash of white wine for extra flavor.
- Add chopped bacon for a smoky taste.
Tips and tricks:
- Use fresh lobster for the best flavor.
- Make sure to remove the lobster meat from the shells before adding to the stew.
- Use a whisk to prevent lumps in the roux.
- Stir occasionally to prevent the stew from sticking to the bottom of the pot.
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 until heated through.
Presentation ideas:
Serve the stew in soup bowls with a crusty bread on the side.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the stew is too thick, add more milk or cream.
- If the stew is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the lobster thoroughly before removing the meat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
- Reheat leftover stew to an internal temperature of 165°F before serving.
Food history:
Lobster stew is a traditional New England dish that has been enjoyed for centuries.
Flavor profiles:
Creamy, rich, and savory.
Serving suggestions:
Serve hot in soup bowls with a side of crusty bread.
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