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Lobster
Recipes
Soups
The Ultimate Maine Lobster Stew
(serves 1)
1½ fl. ounces butter, clarified
3 ounces Maine lobster meat
6 fl. ounces Lobster Cream (recipe follows-prepare in
advance)
2-3 drops Tabasco sauce
1½ fl. ounces sherry
1 sprig chives, chopped
Medium dice the lobster meat. Heat the clarified butter in
a sauté pan. Add the lobster meat and sauté for about one
minute over medium heat. Add the Tabasco sauce. Deglaze
the pan with sherry being careful as the alcohol burns
off. Add the lobster cream stirring continuously. When the
stew is heated (200F) ladle into a bowl and garnish with
freshly chopped chives. Serve with "Downeast" pilot
crackers (or your favorite crackers).
Lobster Cream
6 fl. ounces butter
6 ounces flour
6 cups water
1¾ cups milk
2 ounces lobster base
2 cups light cream
1/8 teaspoon white pepper
1/8 teaspoon salt
Make a roux by cooking together the butter and flour. Stir
continuously with a wooden spoon until the roux gives off
a nutty smell. Remove from heat. While cooking the roux,
begin to heat the milk and water in a double boiler.
Dissolve the lobster base into the water before stirring
in the milk. Add roux using a small wire whip. As
thickening occurs, slowly add light cream with wire whip.
Monitor the temperature with a thermometer - do not remove
from heat until a minimum of 200*F has been reached. While
monitoring the temperature and stirring the lobster cream
add the salt and white pepper. Once temperature is
achieved strain through a fine china cap. Cool by putting
the pot into an ice bath and stir with a wire whip until
it has cooled below 40*F. Hold in refrigerator until ready
to prepare The Ultimate Maine Lobster Stew.
One serving: Cal. 631.9 kcal/Prot. 19.6 g/Carbo. 13.3 g/Chol.
222 mg/Total Fat 51.2 g
Nutritional information provided by MasterCook II and is
meant to be an approximate guide.
Bradley S. Cunningham
Warren's Lobster House
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