Lobster Stew

Recipe from


Ingredients

1 tablespoon unsalted butter
8 white button mushrooms, trimmed and quartered
2 tablespoons minced shallot
3/4 cup amontillado or other medium-dry sherry
2 carrots, peeled and cut into 1/4-inch dice
2 parsnips, peeled and cut into 1/4-inch dice
2 potatoes, cut into 1/4-inch dice
3/4 cup petite green peas
2 cups fish broth or lobster stock*
2 cups whipping cream
3 (1-pound) lobsters, cooked, picked, and cut into 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chives

Preparation

Melt butter in a large Dutch oven over medium-high heat. Add mushrooms; sauté 3 to 4 minutes or until mushrooms begin to brown. Add shallot; cook 4 minutes or until translucent. Add sherry, stirring to loosen particles from bottom of pan.

Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.

Bring mixture to a boil. Stir in cream, and return mixture to a boil. Reduce heat to low, and simmer 12 minutes or until vegetables are tender. Stir in lobster, salt, and pepper. Add parsley and chives; serve immediately.

*Note: Go to coastalliving.com for a great lobster stock recipe.

Note:

Rebecca Charles,

Pearl Oyster Bar, New York, NY,

April 2008
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