This is a simple and rich stew featuring lobster meat. Lobster stew is Spanish in origin, coming from the island of Menorca. Recipes there use a savory tomato base; this recipe uses milk and cream. Stews and chowders have been around for centuries. Chowder making in the United States began in seafaring New England. Cooks began adding milk and cream to stews and chowders in the mid-1800s. If using a fresh lobster for meat, steam it for better flavor as opposed to boiling it.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4–6 Tbsp butter
- 4 cups cubed lobster meat
- 6 cups milk
- 2 cups heavy cream
- Salt, to taste
- Ground black pepper, to taste
- Paprika, to taste
- Dry sherry, optional
- Fresh chopped parsley, as needed for garnish
- Green onions, as needed for garnish
Directions
- Melt butter in pan over medium heat.
- Add lobster to pan and fry until lightly browned.
- In separate large saucepan heat milk but do not boil.
- Add lobster meat to hot milk and cook slowly 5–10 minutes.
- Stir in heavy cream and bring to a near boil.
- Season with salt and pepper. Add paprika for color.
- Add a dash of sherry for extra flavor, if desired.
- Serve garnished with sliced green onions or chopped parsley.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.