Description
Luxurious Maine lobster stew promises coastal elegance with fresh seafood and rich cream. Garten’s classic recipe delivers New England comfort in a bowl, inviting ocean flavors to dance gracefully across your palate.
Ingredients
Scale
Seafood:
- 4 cooked lobsters (1¼ pounds/560 g)
Dairy and Liquids:
- ½ pound/225 g (2 sticks) unsalted butter
- 3 cups/720 ml whole milk
- 3 cups/720 ml heavy cream
- ⅓ cup/80 ml cream sherry, such as Harveys Bristol Cream
- 1 cup/240 ml dry sherry
Seasonings and Additional Ingredients:
- 2 teaspoons sweet paprika, plus extra for serving
- ¼ teaspoon saffron threads
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon minced fresh tarragon
- 1 (14.5-ounce/410 g) can diced tomatoes
- Chopped fresh chives, for serving
Instructions
- Extract the succulent lobster meat from its shell, carefully preserving all juices and shells. Slice the meat into uniform chunks approximately 0.75 to 1 inch (2 to 2.5 centimeters) in size, then refrigerate in a sealed container.
- In a substantial heavy-bottomed pot or Dutch oven measuring 11 to 12 inches (28 to 30 centimeters), melt 1 stick (115 grams) of butter over medium-high temperature. Introduce the lobster shells and collected juices, sautéing for 3 minutes while ensuring thorough butter coating. Pour in dry sherry, allowing the mixture to reach a boil, then reduce and simmer for 6 minutes. Incorporate milk, cream, paprika, saffron, salt, and pepper. Bring to a boil, then reduce heat and gently simmer uncovered for 15 minutes. Allow the mixture to cool for half an hour, then refrigerate for 12 to 24 hours to develop rich, complex flavors.
- Gently reheat the milk and lobster shell mixture over medium heat until it reaches a simmer. Strain the liquid through a fine-mesh sieve into a bowl, discarding the shells. Return the pot to the stove, melting the remaining of butter. Remove from heat and fold in the reserved lobster meat, tarragon, salt, and pepper. Let the mixture rest for 3 minutes, then introduce cream sherry and tomatoes, allowing an additional 5 minutes of resting.
- Integrate the strained milk mixture with salt into the pot. Bring to a vigorous boil, then reduce to a gentle simmer for 5 minutes. Transfer the aromatic mixture into serving bowls, garnish with a sprinkle of paprika and freshly chopped chives, and serve immediately while piping hot.
Notes
- Flavor Boost: Cracking fresh lobster shells releases rich, concentrated juices that transform the entire stew’s depth and complexity.
- Texture Technique: Straining through a fine-mesh sieve ensures silky smoothness, removing shell fragments while preserving delicate meat pieces.
- Resting Magic: Allowing the stew to chill overnight lets ingredients meld, intensifying maritime flavors and creating a more harmonious dish.
- Temperature Wisdom: Completely thawing frozen lobster prevents watery consistency and ensures even cooking throughout the stew.
- Taste Perfection: Carefully seasoning at the final stage guarantees a balanced, personalized flavor profile that complements the seafood’s natural sweetness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 470
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 120 mg