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Your Lobsterman Stew Guide
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Cooking Tip
To know if the lobster has been cooked long enoug, this is what you need to look for:
Lobster meat should be white as snow, opaque and elastic.
The walking legs will easily pull out from the body if cooked long enough.
If the lobster looks black and oily then, the it is undercooked. |
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Lobsterman Stew
Seafood soup
Lobsterman Stew has a long history. Initially, lobster was considered a poor man's dinner. (Go figure!) Lobsters used to be so abundant and easily caught that it frankly didn't appeal to the higher classes of folk who turned up their noses and considered it scraping the bottom of the barrel. Well, they were sadly misinformed!
The lobstermen would take their left over lobsters after selling the day's catch and throw it into a pot of water along with all kinds of other ingredients. The result is a part of our American history. A stew so savory, that no matter your financial state or previous fish prejudice, you'll coming back for more.
What you'll need :
- 4 lobsters about 1 1/2 lb. each and cooked
- 10 Tbsp. butter
- 1/2 cup chopped onion
- 10 cloves garlic - minced
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2 cups plus 2 Tbsp. of Madeira
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6 cups heavy cream
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3 cups light cream
- ground black pepper to taste
What to do:
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Scoop out the green tomalley (commonly known as the liver) from the lobster shells and set aside for using later. Remove the lobster meat from the shells and set the shells aside - you'll use these for flavoring later on in the recipe.
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Melt 6 tablespoons of the butter over medium heat, in a large sauce pan. Next, add the following: tomalley, onion, garlic, black pepper, and 2 tablespoons of the Madeira wine. Sauté everything until you see the the onion has turned soft. Add the remaining 4 tablespoons of butter, heavy cream, light cream, and the rest of the Madeira - 2 cups. Stir gently to mix the ingredients. Then, add the lobster meat.
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Here's where the lobster shells come in. Tie them up in a cheesecloth bag and let them soak in the stew. Keep the stew at a low simmer for about 3-4 hours or longer if you have the time. The longer the lobster mixture simmers with the shells, the more flavorful it will be. Before serving Lobsterman Stew, remove the bag with the shells, squeeze it dry, and toss it out.
This stew is rich and filling and can be used as a main course. You'll be too full to eat anything else! Those old time snooty rich people were crazy! You'll love this stew and so will your friends and family.
This recipe for Lobsterman Stew makes 4 delicious servings.
For more great soup ideas, check out some easy soup appetizer recipes or follow the links below.
A few other seafood soup recipe ideas:
Creamy Clam Chowder
Easy Crab Bisque
Maine Shrimp Chowder
Lobster Chowder
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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