New England Lobster Stew
|2 (1 and 1/4 lb) Lobsters|
|8 cups of water|
|1 stick of butter|
|1 tbs flour|
|4 carrots, divided|
|2 onions, divided|
|4 stalks of celery, divided|
|2 potatoes, chopped into medium chunks|
|3 cups of milk|
|1 cup heavy cream|
|1/4 cup dry sherry|
|kosher salt to taste|
|2 tsp white pepper|
|1 tbs parsley for garnish|
This is delicious New England stew chocked full of lobster and savory vegetables in a creamy sauce.
- Add 8 cups of water to a large stock pot and bring to a boil.
- Chop 1 onion, 2 ribs of celery and 2 carrots into large pieces and add to the water.
- Add the lobsters to the boiling water and cook for 15 minutes, or until done.
- Remove lobsters from water, set aside and allow to cool.
- Once lobsters are cool enough, remove all meat and chop into large chunks and set aside.
- Add the lobster shells to the cooking liquid and simmer uncovered for 30 to 40 minutes.
- Strain stock through a wire mesh strainer and reserve.
- In a large sauce pan add the butter using medium heat, then add the flour.
- Chop the remaining onion, carrot and celery into a small dice and add to the butter and flour mixture.
- Cook mixture for about 4 minutes, stirring constantly.
- Add 4 cups of the stock to the butter and flour, vegetable mixture, 1 cup at a time, mixing well after each addition.
- Add the cubed potatoes.
- Simmer for 15 minutes then add the milk, cream and sherry.
- Simmer for another 15 minutes, stirring occasionally while stew thickens.
- Add cut up lobster meat and bring up to temperature.