LOBSTER STEW
& CHOWDERS
Recipes from the Eddy Lobster Company of
Yields 4 cups
1 1.5 pound Lobster
1 1/4 cup Water
1 8 oz bottle Clam
Juice
1 Clove
2 Bay Leaves
1 Tablespoon Butter
1
Small Onion,
finely chopped
1/4 cup Celery,
finely chopped
3
Tablespoons Flour
2
cups Milk
3
Tablespoons Tomato Paste
1/4 teaspoon Salt
2
Tablespoons Dry Sherry
Pepper
to taste
Cook and pick your lobster. Place shell in a large pot with
water, calm juice clove and bay leaves. Cook over medium heat for 30 minutes.
Strain mixture and reserve stock. Melt butter in large saucepan and add the
onion and celery. Sauté for 3 minutes. Sprinkle flour
over the mixture and cook for one more minute,
stirring frequently. Add the stock, milk, tomato paste, salt and pepper and
cook for 10 minutes to thicken, stirring constantly. Add lobster meat. Remove
from heat, add sherry and stir. Serve hot.
Serves 4 to 6
2
1.5 pound Lobsters
1 1/2 sticks Butter
1/2 cup Flour
1/2 teaspoon Fresh
Thyme
1/2 handful Fresh
Parsley, chopped
6
Tablespoons Golden Sherry
4
cups Light
Cream
Salt
and Pepper to taste
Cook and pick your lobsters. Sauté lobster
meat in melted butter. Add flour, thyme, salt, pepper, and parsley. Cook
for 5 minutes over low heat. Add sherry and the light cream and cook for 1
hour, stirring every few minutes. Serve when ready.
Serves 4
4
1.5 pound Lobsters
Tomalley
10 Tablespoons Butter
1/2 cup Onion
10 cloves Garlic
2cups plus
2
Tablespoons
6
cups Heavy
Cream
3
cups Light
Cream
Pepper
to taste
1 cheesecloth
Cook and pick your lobsters. Remove tomalley (green liver)
from the body. In a large saucepan, melt 6 Tablespoon butter and add tomalley,
onion, garlic, pepper, 2 Tablespoon
Serves 4
1
1.5 pound Lobster
1 1/2 pound Halibut
1 1/2 cups Water
4
Tablespoons Butter
1
large Onion,
sliced
2
slices Bacon
4
cups Potato,
uncooked, cubed
2
teaspoons Salt
1/8 teaspoon Pepper
4
cups Milk
Cook and pick your lobsters. Simmer the halibut in water
until it flakes easily when tested, about 15 minutes. Reserve
cooking liquid. Sauté the lobster meat in melted
butter. Fry the bacon and sauté the onion until golden brown. In a large
saucepan, combine bacon, onion, and potato. Add water to just cover the
potatoes and cook until tender. Add liquid from the fish. Remove skin and bones
from the fish, break into pieces. Add the fish meat, lobster meat, milk and
seasonings. For a creamier stew, add light cream instead of the milk.
Serves 4
1
1.5 pound Lobsters
4
cups Light
Cream
4
Tablespoons Butter
2
medium Potatoes,
cubed
1
medium Onion,
minced
1
cup Whole
Kernel Corn
1
cup Cream
Style Corn
1/8 teaspoon
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cook and pick your lobsters. Put the shells and bodies into
a saucepan with the light cream. Bring to a boil ,
lower the heat and simmer for 4 minutes. Remove from the heat and set aside.
Melt butter in large saucepan and add potatoes, onions and corns. Sauté over
medium low heat until the onions are translucent. Strain the cream over the
vegetables and throw away the shells. Stir in the lobster meat, cayenne pepper
salt and pepper. Simmer for 5 minutes.
Saffroned
Mussel And Lobster Chowder
Serves 4
1
2 pound Lobster
1
small Onion,
peeled and coarsely chopped
1
clove Garlic,
peeled
3
cups Dry
White Wine
2
cups Clam
Broth, canned
3
cups Water
3
pounds Mussels,
well scrubbed
2
teaspoons Butter
2 Leeks, white part
only, sliced thinly and rinsed well
1
teaspoon Black Pepper
Plum
Tomatoes, peeled, cored and cut into small dice
Saffron
Threads
1
teaspoon Lemon Rind, grated
6
Red Bliss
Potatoes
3/4 cup Fresh
Basil, minced
Combine the onion, garlic and white wine in a large pot.
Bring to a boil. Add the lobster. Cover, reduce heat slightly and steam the
lobster for 12 minutes. Remove the lobster and set aside to cool. Add the
water, clam broth and mussels, cover the pot and continue cooking until the
mussels begin to open, about 4 minutes. Strain, reserve the broth and set the
mussels aside to cool. Melt the butter in a large saucepan over low heat. Add
the leeks. Season with salt and pepper. Cook until
soft, about 6 minutes. Add the tomatoes, saffron, grated lemon rind and broth.
Add the potatoes. Simmer 15-20 minutes. Remove the lobster meat from its shell.
Cut the tail meat into small chunks. Carefully slice the claw meat in half
lengthwise. Set aside. Take the mussels out of their shells. Add the
lobster-tail meat and mussels to the broth. Simmer gently until the shellfish
is warmed through, 1-2 minutes. Ladle the chowder into 4 warm bowls. Garnish
each with half a lobster claw and basil.
Shrimp and Lobster Bouillabaisse
Serves 4
1
1.5 pound Lobster
1/2 pound Shrimp,
deveined and peeled
1 dash Olive
Oil
3 cloves Garlic.
1
4 1/2 oz can low-sodium Stewed Tomatoes
1
cup reduced-sodium
Chicken Broth
1
8 oz bottle Clam Juice
3
medium Leeks,
sliced (1 cup)
1/2 cup Water
1
teaspoon Cajun Seasoning
1
teaspoon Orange Peel, finely shredded
4
slices French
bread, toasted (optional)
Snipped
Fresh Parsley (optional)
Cook and pick your lobster. In a 4-1/2- or 5-quart Dutch
oven, combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and
orange peel. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add shrimp to broth mixture. Bring almost to boiling; reduce heat. Simmer
gently for 2 to 3 minutes or until shrimp just turn pink. Add lobster meat,
simmer about 1 minute more or until heated through. To serve, place a bread
slice into each soup bowl, if desired. Spoon shrimp mixture
atop. Sprinkle with parsley, if desired.
Serves 4
1
1.5 pound Lobsters
2
pounds Asparagus
1
cup Skim
Milk
2
large Potatoes
1/2 cup Heavy
Cream
2
Tablespoons Dill
Salt
to taste
1/4 cup Unbleached flour
Cook and pick your lobsters. Cut potatoes into small pieces.
In a 3 qt. saucepan, boil potatoes until soft. Wash asparagus remove woody
ends. Cut into 1" sections, setting aside tips. Add stems to potato pot
and cook until asparagus is olive green. Add dill. Asparagus should be soft
enough to mash along with potatoes, in the cooking water. Lightly brown flour
in a small saucepan and allow to cool before adding
milk and cream. Add liquid gradually to make a smooth roux and add the roux to
the soup. Add the asparagus tips and continue cooking the soup until they are
tender and bright green. Salt to taste.
Sweet
Potato Soup with Lobster & Orange Creme Fraîche
Serves 12
3
1 pound Lobsters
1
cup Whipping
Cream
1/2 cup Sour
Cream
3
teaspoons Fresh Ginger, minced peeled
1 1/2 teaspoon Orange
Peel, grated
10 Tablespoons Butter
(1 1/4 sticks)
3 1/2 pounds Red-skinned
Sweet Potatoes, peeled, diced
1 Tablespoon
Golden Brown Sugar
2
large Leeks,
chopped, white and pale green parts only
1 1/3 cups Celery,
finely chopped
10 cups canned
Low-Salt Chicken Broth
1 1/3 cups Orange
Juice
2
Tablespoons Fresh Parsley, chopped
Mix cream, sour cream, 1 1/2 teaspoons ginger and orange
peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover
crème fraîche and refrigerate. Preheat oven to 400°F.
Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add
sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking
sheets. Roast until very tender and starting to brown, stirring occasionally,
about 30 minutes. Melt 4 tablespoons butter in same pot over medium heat. Add
leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin
to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add
10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer
until leeks and celery are very tender, about 20 minutes. Working in batches,
puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche
and soup can be made 2 days ahead. Cover separately; chill.). Cook and pick
your lobsters. Slice the lobster tail meat into 1/3-inch-thick medallions. Melt
2 tablespoons butter in heavy large skillet over medium heat. Add lobster;
sauté until heated through, about 1 minute. Bring soup to simmer. Ladle into
bowls. Spoon small dollops of crème fraîche
atop soup. Draw skewer through crème fraîche
to form design. Arrange lobster atop soup. Sprinkle with parsley. This is a
sophisticated first course. Uncork a Chardonnay or a French Sancerre.
Lobster
Gazpacho
Serves 6
2
1.5 pound Lobsters
1
Red Bell
Pepper, diced
1
Green Bell
Pepper, diced
1
Yellow Bell
Pepper, diced
2
Cucumbers,
peeled, seeded and diced
1
medium Red
Onion, diced
3
Scallions,
sliced thinly
1
51 oz can Tomato Juice
2-3 drops Tabasco
Sauce
1 1/2 teaspoon Worcestershire
Sauce
Salt
and Pepper to taste
Cook and pick your lobsters. Combine all ingredients except
lobster meat and chill in a plastic or glass bowl. To serve, place in dishes
and top with lobster meat.
Lobster
Chowder
Serves 6
Don't throw
those lobster shells away, they make great lobster chowder. Red bliss potatoes make this recipe truly New
several Lobster
shells from cooked lobsters
2 cups Red
potatoes, cut into chunks
1/2 cup Onions,
diced
1/2 teaspoon Garlic,
chopped
1/2 cup Celery
1/2 cup Butter
8
cups Water
1
cup Heavy
Cream
1
Tablespoons Flour
1/2 teaspoon Tomato
paste
1/2 teaspoon Salt
1/4 teaspoon Pepper
Combine lobster shells and water in pot. Simmer 1 hour,
uncovered. Strain and save liquid.
Discard lobster shells.
In a soup pot melt butter. Add
garlic and onion and cook slowly. Add celery and cook one minute. Add tomato
paste. Cook 30 seconds.
Add potatoes and flour. Cook 2 minutes on low heat.
Slowly add reserved lobster liquid while stirring. Add salt and
pepper.
Simmer until potatoes are tender. About 45 minutes.
Add the heavy cream and any lobster meat you have left over
the lobsters.
Simmer for 15 minutes.
Source:
Ben Roberts’ 2006 New Years Eve party.