Lobster Stew
Which of the following is true?
. Lobster stew is quick and easy to prepair
. It is expensive, rich, and satisfying
. It is a near cert to get you laid
. All of the above
The answer, of course, is All of the above.
If you're planning an intimate, and hopefully seductive dinner for two, few dishes offer the romantic possibilities of traditional Maine Lobster Stew. Quick and easy, requiring just a few ingredients, it is best prepared beforehand, as the flavor intensifies and melds if kept refrigerated from six to eight hours.
You will need:
1 to 1 1/2 pound lobster (whole) or a 6.5 oz. can of TCK (Tails, Claws and Knuckles) lobster meat.
2 oz. butter
1 1/2 pints half-and half
A pinch of paprika (optional)
1 oz. Cream Sherry wine
If using a whole lobster, cook it by immersing in boiling water and cooking until shell turns red. Remove and let cool. Break the claws and knuckles (three joints) from the body. Break the tail away from the head. Shuck the lobster by cracking the shells with lobster crackers, or a pair of pliers. Cut the tail meat into bite-sized pieces, but leave the claws whole. Do this over a plate, so as to catch the juices.
If using canned meat, taste the liquid in which it is packed (which should be just salted water) and discard if too salty.
In a pot, melt the butter and add the lobster meat, cooking until the butter turns a salmon-pink color, add the lobster juices. Add the half-and-half slowly, stirring constantly. Cook for three minutes, then remove from heat, add the paprika and the sherry. Taste and adjust seasoning if required.
Let cool to room temperature, cover and refrigerate until just before serving.
Reheat over medium-low heat, stirring constantly.
Serve in warmed shallow bowls. Use your finest china.
Some suggest a garnish of parsley, but I prefer to keep it simple and pristine. I also eschew crackers, preferring a crusty bread, such as Ciabatta, or any rustic artisan white bread.
. Lobster stew is quick and easy to prepair
. It is expensive, rich, and satisfying
. It is a near cert to get you laid
. All of the above
The answer, of course, is All of the above.
If you're planning an intimate, and hopefully seductive dinner for two, few dishes offer the romantic possibilities of traditional Maine Lobster Stew. Quick and easy, requiring just a few ingredients, it is best prepared beforehand, as the flavor intensifies and melds if kept refrigerated from six to eight hours.
You will need:
1 to 1 1/2 pound lobster (whole) or a 6.5 oz. can of TCK (Tails, Claws and Knuckles) lobster meat.
2 oz. butter
1 1/2 pints half-and half
A pinch of paprika (optional)
1 oz. Cream Sherry wine
If using a whole lobster, cook it by immersing in boiling water and cooking until shell turns red. Remove and let cool. Break the claws and knuckles (three joints) from the body. Break the tail away from the head. Shuck the lobster by cracking the shells with lobster crackers, or a pair of pliers. Cut the tail meat into bite-sized pieces, but leave the claws whole. Do this over a plate, so as to catch the juices.
If using canned meat, taste the liquid in which it is packed (which should be just salted water) and discard if too salty.
In a pot, melt the butter and add the lobster meat, cooking until the butter turns a salmon-pink color, add the lobster juices. Add the half-and-half slowly, stirring constantly. Cook for three minutes, then remove from heat, add the paprika and the sherry. Taste and adjust seasoning if required.
Let cool to room temperature, cover and refrigerate until just before serving.
Reheat over medium-low heat, stirring constantly.
Serve in warmed shallow bowls. Use your finest china.
Some suggest a garnish of parsley, but I prefer to keep it simple and pristine. I also eschew crackers, preferring a crusty bread, such as Ciabatta, or any rustic artisan white bread.
Champagne or a champagne cocktail go well with this.
Make sure the linens on your bed are fresh and lightly scented of rosewater or lavender.
Make sure the linens on your bed are fresh and lightly scented of rosewater or lavender.
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Comments
Words, this may be referred to as "Virgin's downfall".
Gabby, there are some recipes which add veggies, but they are an abomination to a Maine traditionalist.
Sorry, jlynne, I'm not sharing, you gotta get your own.
AshKW, the canned lobster meat is quite acceptable. You can find it on Amazon and elsewhere.
1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Bon appetite.
Ingredients
* 1 whole nutmeg .
* 2 cinnamon sticks .
* 1 c good-quality brandy .
* 1 lemon, zest of .
* 9 c sugar .
* 2 tsps whole allspice .
* 20 peaches, peeled, pitted & coarsely sliced .
* 2 tsps whole cloves .
* 2 tbsps whole juniper berries
Directions
* Step #1 In large heavy pot, mix peaches & sugar.
* Step #2 Place all spices in cheesecloth & drop into pot with peaches.
* Step #3 Add lemon peel & brandy.
* Step #4 Simmer, stirring every once in awhile, until fruit becomes transparent, approximately 1 & 1/2 hrs.
* Step #5 Skim foam from top as needed.
* Step #6 Discard spices; ladle fruit into hot sterilized jars & seal at once.
* Step #7 Simmer jars for 10 mins in water bath.
* Enjoy the Brandy & Spice Peach Preserves - Lisa Sizemore recipe
- or do as I did and buy them at the grocery store.
Take care not to add the lobster meat till the very end as it would be a pity to over cook it at the end and cause it to be tough.