Scott Desimons Lobster Stew Recipes

Steps:

• 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.

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

Steps:

• Place potatoes and onion into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Drain and return to the saucepan.
• While the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. Stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. Once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. Return to the heat, and cook until hot, stirring occasionally. Once hot, season to taste with salt and pepper and serve.

Steps:

• In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
• Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper 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 cream and milk and bring to a boil. Immediately turn down the heat.
• While the cream and milk are warming, heat the extra-virgin olive oil in 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 the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.

Steps:

• Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
• Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
• Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.