Rockport Harbor with Lobster Fishing Boats, Row Boats
Rockport Harbor with Lobster Fishing Boats, Row Boats
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Lobster Stew



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Lobster Boats in Harbor at Sunrise, Stonington, Maine, USA
Lobster Boats in Harbor at Sunrise, Stonington, Maine, USA
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Wells, Joanne
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Lobster Stew
Gourmet Archives

5 stalks celery, finely chopped
1 large onion, finely chopped
1 large carrot, finely chopped
2 tablespoons unsalted butter
Bouquet garni:
2 sprigs parsley, 6 peppercorns,
1 bay leaf, tied together in
cheesecloth bag
Two large live lobsters
2 cups heavy cream
2 tablespoons unsalted butter
1 bay leaf
Pinch of thyme
Salt and pepper

In a large kettle sauté the celery, onion, and carrot in 2 tablespoons butter until the vegetables are lightly browned. Add 3 quarts water and the bou-
quet garni. Cover the pan tightly and simmer the court bouillon 30 minutes. Plunge the lobsters into the court bouillon and simmer 10-15 minutes or
until shells are bright red. Let lobsters cool in liquid 10 minutes, remove them, and let cool completely. Reduce bouillon, uncovered, to about 4
cups and strain it. Remove the lobster meat from the shells and dice it, leaving claw meat whole.
Bring the cream and 2 tablespoons butter to a boil and add the lobster
meat, 1 bay leaf and pinch of thyme, stirring constantly. Gradually add
strained court bouillon and correct the seasoning with salt and pepper.
Serve stew in bowls with a sprinkling of paprika. Serves 6.

Featured Archive Recipes:
Avocado Lobster Chowder
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