New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys
Description :
Seafood recipes that honor the coastal traditions of America’s northeast Basic Fish Stock Portuguese Two Fish Soup Spinach Clam Soup Maine Lobster Stew Serves 3 or 4 To make the lobster stock: Use the lobsters to make the lobster stock. Steam the whole lobsters, remove the meat from the shells (you’ll get 2 to 3 cups total). If possible, do this 1 day ahead. Alternatively, make a lobster stock from leftover carcasses (or use a lobster stock you previously made) and purchase fresh lobster meat. Melt the butter over
medium heat in a medium stockpot. Add the onions and the optional tomalley and coral. Sauté about 5 minutes, or until the onions are softened. Add the sherry and the 1 cup of lobster stock and simmer for 5 minutes. Cut the lobster meat into small chunks. Add the meat to the pot and simmer for a few more minutes. Add 2 cups of heavy cream slowly, being careful not to let it boil. Stir well and taste. For a creamier flavor, add up to 1 more cup of heavy cream (for 3 cups total) to desired taste. Add salt to taste. Ladle into individual bowls and add optional seasonings to taste. Optional seasonings: Salt and freshly ground black pepperDollop of butterFresh chives, choppedPinch of paprikaInstructions Ingredients 1 cup Basic or Robust Lobster Stock Two 1¼- to 1½-pound lobsters 3 tablespoons butter ½ small to medium yellow onion, diced into ½-inch pieces 2 to 3 tablespoons lobster tomalley and coral (optional) ¼ cup dry sherry 2 to 3 cups heavy cream or half-and-half or rich milk Salt