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Lobster
Recipes
Soups
Lobster Stew with Vine Ripened Tomatoes and Fresh Basil
Serves 4
2 - 1-1/2 pounds Maine lobsters
12 vine-ripened tomatoes
1 large yellow onion
salt, pepper, granulated garlic, nutmeg to suit own taste
4 Tablespoons sugar
To taste Worcestershire sauce
1 stick unsalted butter
To taste sherry
1 quart light cream
12 fresh basil leaves
To taste Franks Red Hot Sauce
1 pinch of baking soda
Cook lobsters, reserving the water. * Remove all cooked
lobster meat from shells and coarsely chop.
Place tomatoes in blender and puree. Sauté onions until
soft, then add to blender and puree.
Place pureed tomatoes, pureed onions, salt, pepper,
garlic, and nutmeg in pot. Simmer over medium heat for 30
minutes. Bring to a rolling boil and reduce to low heat.
Add sugar and Worcestershire.
Melt butter in sauté pan and add lobster. Over high heat,
add a splash of sherry and cook until slightly reduced.
Add lobster mixture to tomato mixture. Stir in cream and
basil leaves. Add splash of Franks Red Hot and heat
through.
Serve and enjoy!
*Bring reserved water to a boil and reduce to one half the
amount. Save this liquid for the next day.
This recipe is best made the day before. The taste is much
better the next day, allowing all of the flavors to
incorporate. When reheating the stew, you may want to thin
it with your reserve liquid.
Rosemary Ann Connors
Pasta Vino, Bangor, Maine
Silver Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting
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Questions and wholesale inquiries
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ayup@coastallobster.com