Photo: Lobster Stew Recipe
Ingredients
- 1/4 cup finely chopped onion
- 4 tablespoons butter
- 1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
- 1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
- 1/4 cup lobster stock, optional, but desirable
- 1 1/4 cups light cream or half-and-half
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper
- 4 teaspoons minced fresh chives
Directions
In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.
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By Dawgfighter
Kansas City, MO
on January 30, 2012
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I have been looking high and low for a good lobster bisque style soup and this is it! This recipe is definitely a keeper. I did make a few changes though. I used Lobster Base to make lobster stock. I also used shallots instead of regular onions. I'm hoping the next time round I'll have more lobster meat and perhaps come crab meat as well. This recipe is definitely rich but oh so good for the soul. It's perfect with home made buttery croutons. You can make those with a day old bread like ciabatta bread. Take a tablespoon or two of butter and melt that in a skillet on medium-high heat. Toss in cubed bread until golden brown. Absolutely yummy!
By countrygal_10695991
Castle Rock, CO
on September 09, 2009
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Very tasty. No more plain lobster for us. This method of eating lobster is very good and we love it. I can see why the Kennedy's loved it also.
By tdrberg_10564483
Orlando, FL
on September 26, 2008
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In had the Lobster Stew at Doc's restaurant near downtown Orlando. It was wonderful , rich with tender bite size pieces of lobster. It was just as good when I made it at home. Thanks Neil !
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