I have become quite spoiled the past few years as there is a lobster man who sells fresh caught lobsters at our local farmers market for 3.99 a pound. These lobsters are simply amazing. They have never been in a brine tank. They are so sweet and delicate. Brine tanks tend to get really salty, destroying the sweet flavor of the freshly caught lobster.
The spell of warm weather we've had has got me longing for summer. Since the farmers market isn't open till the end of June, I had to make do with grocery store lobsters at 8.99 a pound, but it's still good. Lobster Stew, warm weather food.
Thought I'd share my recipe for lobster stew. I am originally from Maryland where it's all about crabs, so when I move to New England about 20 years ago, I applied my know how for making Cream of Crab Soup over to making Lobster Stew. I suppose New Englanders would call this a Chowda.
Here's my secret recipe. If you try it and like it please let me know.
In the summer time when I make this with soft shell lobsters, I take the shell from the tails and claws as well as the little leg things that stick out the side to make a broth. I do not do this in the winter as the lobsters are muddy from hiding in the mud bottoms.
This recipe makes 4 cups or 2 bowls of stew,
Ingredients
3 1.5 lb lobsters steamed (I like lobster steamed rather than boiled, I think the meat is more tender and it does get all diluted from the boiling. I usually steam for about 12 minutes)
1 Stick of butter
2 bunches of spring onions (In Maryland we call the spring onions, I've also seen the called scallions and green onions)
1.5 teaspoons of Old Bay Seasoning reduced salt (Marylanders put Old Bay in everything, reduced salt as the lobster is already salty enough, adds a little spice and a hint of celery flavor)
2 Tablespoons of Dry or Very Dry Sherry. (I use the cheap stuff here as it's for cooking)
1 pint of light cream (After spending several weeks in Ohio, I realize that you can't get light cream everywhere, if you can't find it, use half and half.)
- Cook your lobsters (I recommend steaming but you can boil) or buy them cooked at the grocery. Many grocery stores will steam your lobsters for you at no charge, so you don't have to pull out the lobster pot.
- Take your lobsters and pull out the meat from the tail and claws. cut into bit size pieces. A friend who was a lobster man summer while in college taught me. When you pull the meat out of the tail, rinse it in cool water, get all the gunk off of it. (I know some New Englanders get what they call caviar from the head, but I've never quite figure that out) Put aside the shells for the claws, tail and the little legs that come out the side
- Now take a large sauce pan and pull your shells in it, add just enough water to cover and let boil for about 20 minutes.
- Pour your broth off to the side.
- Take a stick of butter and melt it at a very low temperature, butter burns easy so you want to make sure your burner is really low.
- Take the 2 bunches of spring onions. Chop off and discard the root tips. Chop about half way up the stalk in about 1/2 inch pieces. Add this to your melted butter, you can turn the heat up here just a little bit and saute the onions. Let them cook for 5-10 minutes till they soften and start to fall apart.
- Add the Old Bay seasoning and lobster meat. Saute for about 5 minutes till the lobster meat is hot.
- Stir in the 2 Tablespoons of Sherry.
- Now add the pint of cream as well as about a cup of the broth if you have it. (If you don't have the broth, the stew is a little thicker)
- Heat up slowly till it's starting to steam. You do not want to boil cream, you want it just before it boils. Stir occasionally.
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