Scott DeSimon's Lobster Stew Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat.

Ingredients

Makes 4 servings

2 1 1/4-pound lobsters (female if you have a choice; you want the roe)

4 tablespoons (1/2 stick) unsalted butter, divided

1 large shallot, chopped

1 tablespoon brandy or Cognac

2 sprigs thyme

2 cups half-and-half

Kosher salt

Freshly ground white pepper

Tabasco

Step 1
Bring 3 cups water to a boil in a large pot. Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes. Remove lobsters; reserve cooking liquid. When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells.
Step 2
把肉切成小块的块;留出肉和shells separately. Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed). Set liquid aside. If lobsters are female, remove roe; set aside. (The roe sac is dark green when raw, red when cooked. The lobsters are half-cooked, so it will be green with pink around the edges.) Discard soft, pale green tomalley.
Step 3
Melt 2 tablespoons butter in a wide heavy pot over medium heat. Add shallot and cook, stirring occasionally, until shallot is soft, about 5 minutes. Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes. Remove pan from heat and add brandy. Return to heat and cook until brandy has almost evaporated. Add lobster cooking liquid and thyme sprigs and simmer until liquid is reduced by one-third, 8-10 minutes. Strain stock; discard solids in strainer. You should have about 2 cups stock.
Step 4
Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat. Add roe, if using; mash and stir into butter until roe turns red, about 30 seconds. Add lobster meat; cook until just heated through, about 1 minute. Add stock and bring to a simmer. Remove stew from heat; stir in half-and-half. Season with salt, a small pinch of pepper, and a dash of Tabasco. Let cool; cover and chill overnight to allow flavors to meld.
Step 5
Rewarm stew gently over low heat, stirring occasionally (do not simmer or the lobster will become tough and cream may separate). Ladle into warm bowls and serve.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Scott DeSimon's Lobster Stew?

Leave a Review

Reviews (8)

Easy and great flavour combination. I pureed about half of the lobster and added a little tomato paste, brandy and fresh parsley
- Anonymous
- Toronto
- 12/26/2021
Excellent stew - loved the rich but delicate flavor. The three cups of water is plenty to steam the lobsters and to respond to another review, not everyone in New England BOILS their lobsters; some prefer to steam them and not have so much water to drain (which I feel dilutes the flavor anyway.)
- Anonymous
- capecod, ma
- 1/20/2013
Question. Do they really mean three cups of water to cook two lobsters? I have always immersed them in water as they do along the New England coast.
- pschasey
- Palm Desert, CA
- 1/16/2013
Reads very closely to one I have and it is delicious. I will make this one again. I have often wondered if using crab or shrimp would produce a stew as good?
- tracey626
- WV
- 1/16/2013
I will make this again. This turned out fantastic. I disagree with a previous review....5 minutes was just fine for cooking the lobster. The lobster should not be fully cooked. I let the shells cool more than suggested before taking the meat out. I used two tablespoons of brandy and might even add a bit ore next time. Definitely worth letting it set overnight. I had made it 7ish on the 23rd and we had it for Christmas Eve dinner. My guests and I were looking for more...next time I will double it!
- Anonymous
- Upton, MA
- 12/29/2012
Too much cream and light on everything but cream and butter. Would have been better off serving the lobster boiled with butter...
- Anonymous
- Dc
- 12/28/2012
Wonderful Christmas Eve dinner. Served with crusty bread for mopping up the very flavorful broth. It was worth every minute of preparation.
- Anonymous
- Little Compton, RI
- 12/26/2012
Absolutely delicious and deceptively complex flavor from that lobster shell broth. Pure lobster goodness, and rich but not too rich. Really elegant recipe, and I served it as a main course with corn bread and an herb salad. I doubled the recipe and the proportions worked out beautifully for my 9 guests. I will say that the lobsters were still moving (sorry guys!) after 5 minutes, so I ended up steaming mine closer to 10 mins total. That may be because I have 4 lobsters in the pot and not the two called for in the recipe, but my guess is even two will need longer than 5 mins cooking time. I would not add any salt, because the stock is plenty salty naturally. I did, however, add a bit of lemon zest (half a lemon's worth) to cut the richness from the half and half and lobster. Delicious, all my guests loved it and I'd definitely make it again
- Anonymous
- North Fork
- 12/21/2012