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Lobster Stew
 
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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
Paprika
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.
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Green Asparagus
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