Lobster stew recipe

Lobster Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This lobster stew recipe is a delicious and indulgent dish that combines the rich flavors of fresh lobster with a creamy, flavorful broth. With just a few simple ingredients, you can create a luxurious and comforting meal that will impress your guests. The tender chunks of lobster meat are simmered in a fragrant broth, creating a harmonious blend of flavors. This recipe is perfect for special occasions or when you want to treat yourself to something truly decadent.

Keywords: lobster stew, recipe, indulgent, creamy, flavorful.

Lobster stew recipe details

Lobster stew recipe, recipe Rating: 4.5
Number of votes:98

Ingredients:

2 lobsters (about 2 cups of meat)

4 medium red potatoes

6 teaspoons butter

1/2 cup onion

1/2 cup chopped celery

1/2 cup grated carrots

1/4 cup chopped scallions

1/4 cup chopped leeks

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1 can evaporated milk

2 cups whole milk

1 cup sherry

1 teaspoon sesame seeds

Salt and pepper to taste

Fresh parsley sprigs for garnish

Instructions:

In a large stock pot or lobster pot, boil lobsters in 2 quarts salted water until done, about 20 minutes. Discard water. Allow lobsters to cool. Remove meat and tamale (the green stuff) from shells. Save tail and claw shells. Boil potatoes in 2 cups water until completely cooked and very soft. Drain and reserve water. Cut potatoes into quarters. In a large, non-reactive stock pot, saute 4 teaspoons butter, onion, celery, carrots, scallions, leeks, and bell pepper. Add evaporated and whole milk, sherry, potatoes, and potato water to pot. Lower heat to simmer.

Cut lobster meat into pieces. Saute lobster meat and tamale in 2 teaspoons butter and sesame seeds for 5 minutes. Add to stew. Saute shells in same pan for 5 minutes and add to stew. (The shells will give the stew a roasted flavor.) Cook at low heat for 1-1/2 hours. Salt and pepper to taste. Remove lobster shells and serve in large soup bowls. Garnish with a sprig of fresh parsley.