Ingredients
- 2 tablespoons butter
- 1 cup Spanish onion, diced in a food processor
- 2 cups lobster stock (purchase from a reputable seafood market OR make from scratch using lobster carcasses, mirepox, herbs)
- 1 1/2 cups water
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2 cups cubed potatoes (1/2-inch)
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley leaves
- Salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 16 ounces (1 pint) heavy cream
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh lobster meat, coarsely chopped into 2-inch pieces
- 1/3 cup sherry wine
Directions
In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onion and caramelize over medium heat; do not let them brown.
Add the lobster stock, water, cayenne, celery, carrots, potatoes, chives and parsley. Season with salt and pepper, to taste, and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked, (soft but hold up), about 15 minutes. Add the milk and cream and bring to a boil. Immediately turn down the heat. While the cream and milk are warming, add the extra-virgin olive oil to a saute pan over medium-high heat. Once the oil is smoking add the lobster meat and season with salt and pepper, to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By pooh791790
on September 02, 2012
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The dish was amazing! We made our own stock with the lobsters we used to make the stew. We didn't do exact measurements on the veggies, a little extra never hurts. Ended up thinking it was too thin and used a cornstarch/stock mixture to thicken it up, worked great!
By kany
san antonio, tx
on January 18, 2012
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this was more like a soup for me. when i do this recipe again i will make it thicker
By JasmineKaia
on October 16, 2011
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This stew was absolutely delicious! My husband and 16yo loved it, which says alot!!! The only thing that I would do differently for next time is add a bit more lobster meat or other seafood and even it off with 2 cups of potatoes, carrots, and celery to thicken it up. Other than that this recipe was perfecto!
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