Recipe courtesy of Laura Calder
Episode: Life's Luxuries
Print
Lobster Stew
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 lobsters (about 1 1/2 pounds/675 g each)
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons Cognac
  • 3 cups/750 ml water
  • 12 asparagus tips
  • 12 slices yellow zucchini
  • 6 radishes, halved
  • 1/4 cup freshly shelled peas
  • Salt and freshly ground black pepper
  • Lemon juice, to taste
  • 1 tablespoon chopped fresh chervil

Directions

Fill a large pot with water to come finger deep. Bring to a boil, put the lobsters in head first, and steam 4 minutes. Drain and rinse under cold water until cool enough to work with. Shell the lobsters, wrapping the meat and refrigerating until ready to use (you should have 4 intact claws and 2 tails which you can halve lengthwise). Reserve 12 lobster legs. Reserve the shells, but discard the body. Chop the shells to pieces with a mallet or in the food processor. Heat 1 1/2 tablespoons butter in a large saute pan and cook the onion until soft. Stir in the tomato paste and add the lobster shells. Pour over the Cognac and flame. When the flames have died down, pour over 3 cups/750 ml water, and cook until the liquid is reduced to 1 1/2 cups/375 ml. Strain, pressing down on the shells to extract all the juices. Return the juices to the saute pan. While the sauce is reducing, cook the vegetables, separately, in a pot of boiling salted water until al dente, 30 seconds to 2 minutes, depending on the vegetable. When each is done, lift to a strainer with a slotted spoon and immediately plunge into an ice bath to preserve the color. Bring the lobster stock in the saute pan to a simmer, uncovered. Add the lobster and poach gently 3 minutes. Add the vegetables and continue to cook 2 minutes. Arrange half a tail and a whole claw in each of 4 soup plates. Divide the vegetables evenly around the meat. You should have about 1/4 cup/60 ml sauce per dish, so if you have too much boil it down, whisking in the remaining butter at the end. Taste and season with salt, pepper, and lemon juice. Ladle over the lobster and vegetables, scatter over chervil, and serve.

Categories:
More from:

BBQ Recipes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Lobster Stew

Recipe courtesy of Neil Connolly

Carribean Lobster Stew with Spicy Fritters

Recipe courtesy of Emeril Lagasse

Lobster Stew with Roasted Red Pepper Potato Cakes

Cajun Lobster

Recipe courtesy of The Plantation House

Lobster Roll

Recipe courtesy of Buster's Sea Cove

Lobster Taco

Lobster Roll

Recipe courtesy of Ellie Krieger

Lobster Pierogies

Recipe courtesy of Michael Symon

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here