Ingredients
Makes about 12 cups
Step 1
In a 10- to 12-quart kettle bring 8 quarts water and 1 1/2 cups wine to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 12 minutes. Have ready a bowl of ice and cold water. With tongs plunge lobsters immediately into bowl of ice water to stop cooking and reserve cooking liquid.
Step 2
Working over a bowl to catch juices, twist off tails and claws and reserve juices. Discard head sacs. Reserve tomalley and any roe if desired and remove meat from tails and claws, reserving shells. Cut meat into bite-size pieces and chill, covered, in a bowl.
Step 3
Chop 2 carrots and add to reserved cooking liquid with reserved lobster juices, reserved tomalley and roe if using, reserved shells, onions, 1/2 cup lovage or celery leaves, bay leaves, thyme, parsley, and peppercorns. Simmer stock gently, uncovered, skimming froth occasionally, 1 1/4 hours.
Step 4
Pour stock through a large sieve into a large bowl and transfer to cleaned kettle. Boil stock until reduced to about 7 cups and return to bowl.
Step 5
Finely chop remaining 2 carrots and in a 5- to 6-quart kettle cook with shallot in butter over moderately low heat, stirring occasionally, until crisp-tender. Sprinkle flour over mixture and cook, stirring, 3 minutes, but do not brown vegetables. Add remaining 1/2 cup wine and boil, stirring, until most of wine is evaporated. Add tomatoes and stock and simmer, covered, 10 minutes. Stir in cream and salt and pepper to taste and cook stew, stirring occasionally, until heated through. Stew and lobster meat may be prepared 2 days ahead and chilled, covered. Reheat stew before proceeding.
Step 6
Finely chop remaining 1/2 cup lovage or celery leaves and stir into stew with lobster meat. Cook stew, stirring, until just heated through.
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Reviews (7)
Back to TopThis is an all time favorite. Using lovage (which grows very easily in an herb garden or in a pot) does make a difference. Also, you need not boil with huge quantities of water and then reduce. I extract the meat, then use the reserved shells, covering with just enough liquid to make the broth. Also makes a great stock base for seafood stew.
Anonymous
Newtonville, MA
7/3/2005
I agree that this is a very good recipe. I added a bit of roux to thicken to what I felt was a bit more of a "stew-like" consistency. I was also unable to find Lovage. Having never used Lovage before, I can't say that the recipe suffered from its absence, but I would be interested in including it in future attempts.
Anonymous
Washington, D.C.
10/28/2002
好极了! !这是1我甲肝病毒的最好的汤或炖菜e ever had. Labor intensive because of having to reduce the stock but well worth the reward. For the chopped tomatoes you might want to try and roast fresh tomatoes in the oven for 1/2 hr. then ad them to the chopped carrots & shallots, roasting will sweeten the tomatoes.
Anonymous
Troy, NY
1/18/2002
This stew is fantastic! I made 1/3 the recipe for my husband and I as a main course and it was a perfect quantity. I couldn't fine lovage leaves in fact the produce managers had never heard of them so I used celery leaves and the flavor was fantastic. When I make it again, I will make another attempt to find lovage leaves to see if there is a difference. This is definitely a starter to impress guests!!
Anonymous
Westlake Village, CA
1/14/2002
This stew is outrageously excellent. We have done it twice and the first time I was unable to find lovage so substituted celery leaves. It worked just fine, although the lovage is most definitely superior. It is quite a project...I like to do the initial broth a day in advance and finish off the same day as serving. Most enjoyable!!
Anonymous
Fitchburg, MA
3/13/2001
The final outcome was superb -- my first time making a dish like this. It took 6 hours for the broth to reduce though, so it became a multi-day endeavour. Well worth it!
Anonymous
Calgary Alberta Canada
1/11/2000
Not as hard to prepare as first thought seafood lovers will love this dish
Russell Atkisson
Saint Louis
10/1/1999
