New England Lobster Stew

New England Lobster Stew Recipe - Rich and Creamy

Region / culture: New England | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 6

Introduction

New England Lobster Stew is a classic dish that highlights the rich and decadent flavors of fresh lobster. This creamy and comforting stew is perfect for a cozy night in or a special occasion.

History

Lobster stew has been a staple in New England cuisine for centuries. Originally created as a way to use up leftover lobster meat, this dish has evolved into a beloved comfort food that is enjoyed by locals and visitors alike.

Ingredients

4 qt (3.78 liters) whole milk
0.25 cup heavy cream
0.25 cup melted sweet butter
1.5 tsp paprika
3.25 lb (1.47 kg) Maine lobster meat
salt, to taste

How to prepare

1. Heat the milk and cream gently in a large pot, making sure not to let it boil.
2. In an iron skillet, combine the melted butter and paprika. Heat slowly until a sauce forms.
3. Add the lobster meat to the butter sauce and heat slowly to warm the meat.
4. Combine the lobster mixture with the hot milk mixture. Heat gently for approximately 1 hour.
5. Season with salt to taste.
6. For better flavor, refrigerate the dish and reheat it the next day.
7. Serve with oyster crackers.

Variations

Add diced potatoes or corn for a heartier stew.
Use lobster broth instead of milk for a thinner, more seafood-forward dish.

Cooking Tips & Tricks

Be sure to heat the milk and cream gently to prevent it from curdling.

- Using fresh Maine lobster meat will give the stew the best flavor.

- Refrigerating the stew overnight will allow the flavors to meld together for an even more delicious dish.

Serving Suggestions

Serve the lobster stew with oyster crackers for added crunch.

- Pair with a side salad or crusty bread for a complete meal.

Cooking Techniques

Be sure to heat the milk and cream slowly to prevent curdling.

- Use an iron skillet to create a rich butter sauce for the lobster meat.

Ingredient Substitutions

Use half-and-half instead of heavy cream for a lighter stew.

- Substitute shrimp or crab meat for the lobster for a different flavor profile.

Make Ahead Tips

This stew can be made ahead of time and reheated for a quick and easy meal.

Presentation Ideas

Serve the lobster stew in individual bowls garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this rich and creamy stew with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat gently on the stove, stirring occasionally to prevent scorching.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

18g per serving

Fats

- Total Fat: 22g per serving

- Saturated Fat: 12g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

Vitamin A: 25% of daily value per serving

- Calcium: 40% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains dairy and shellfish

Summary

This New England Lobster Stew is a rich and creamy dish that is high in protein and calcium. It is a decadent treat that is best enjoyed in moderation.

Summary

New England Lobster Stew is a classic dish that highlights the rich and decadent flavors of fresh lobster. This creamy and comforting stew is perfect for a cozy night in or a special occasion. With a few simple ingredients and some patience, you can create a delicious and satisfying meal that will impress your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a chilly autumn day in New England, and I was visiting my dear friend Margaret in her cozy seaside cottage. Margaret was an excellent cook, and she had promised to teach me how to make her famous New England Lobster Stew.

As we sat by the crackling fire in her kitchen, Margaret began to tell me the story of how she learned to make this delicious dish. She had grown up in a small fishing village on the coast of Maine, where lobster was a staple in their household. Her grandmother, a formidable woman with a no-nonsense attitude, had taught her the secret to making the perfect lobster stew.

"It all starts with fresh lobster," Margaret said, as she pulled a large pot out of the cupboard. "You have to cook the lobster just right, so it stays tender and juicy. Then, you use the broth from the lobster to make the base of the stew. It's a simple recipe, but it's all about the technique."

I watched in awe as Margaret expertly cracked open the lobster shells and removed the succulent meat. She added the shells to a pot of boiling water, along with some carrots, onions, and celery, to create a rich and flavorful broth. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

After letting the broth simmer for a while, Margaret strained out the vegetables and shells, leaving behind a clear and fragrant liquid. She then added chunks of tender lobster meat, cream, butter, and a touch of sherry to create a velvety stew that was rich and decadent.

As we sat down to enjoy our meal, Margaret regaled me with stories of her childhood by the sea, where she spent long summer days playing on the rocky shore and feasting on fresh seafood. She spoke fondly of her grandmother, who had passed down her love of cooking and her treasured recipes.

I savored every spoonful of the New England Lobster Stew, savoring the delicate flavors of the lobster and the creamy broth. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

After my visit with Margaret, I returned home with a newfound passion for cooking. I set out to recreate her lobster stew, using the techniques she had taught me and the memories of our time together as my guide. I spent hours in the kitchen, honing my skills and perfecting the recipe until it was just right.

Over the years, I have made Margaret's New England Lobster Stew for countless family gatherings and dinner parties, always receiving rave reviews from my guests. I have added my own touches to the recipe, like a pinch of tarragon or a splash of brandy, but the essence of the dish remains true to Margaret's original creation.

I often think back to that fateful day in Margaret's kitchen, where I first learned the secret to making the perfect New England Lobster Stew. It was a moment that changed my life, sparking a love of cooking and a desire to share the joy of good food with others.

As I grow older, I am grateful for the memories and the recipes that have been passed down through the generations. I hope that one day, my own grandchildren will sit by my side in the kitchen, learning the secrets of making a delicious lobster stew and creating their own culinary traditions.

But for now, I will continue to cherish the memories of that day with Margaret, where I discovered the magic of cooking and the joy of sharing a delicious meal with loved ones. And every time I make her New England Lobster Stew, I will raise a toast to my dear friend and the culinary legacy she has left behind.