Complete works of Shakespeare due soon

Wayne Gallant

Wayne Gallant
Morriston, Florida,
April 09
Grand Vizier
I am six feet two inches of rippling muscle, wavy blond hair, sparkling wit and two-fisted defense of Family Values and the American way of life. (I did say that I write fantasy fiction, didn't I?) Addendum for the benefit of the humorless and/or brain-dead - The above was meant to be satirical. The parenthetical (that's the part between the curved vertical lines) should have alerted you to that intent.


Wayne Gallant's Links

JUNE 16, 2009 1:18AM

Foodie Tuesday - Lobster Stew

Rate: 3 Flag

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.
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.

Your tags:


Enter the amount, and click "Tip" to submit!
Recipient's email address:
Personal message (optional):

Your email address:


Type your comment below:
Works for me, even if I'm home alone. ;>)
Lol. I like lobster with ice-cold Champagne.
This would most certainly not harm a suitor's chances... Yum!
I should have known, ANOTHER Floridian! I'm jonesing for this so bad I think I'll have to by a ticket home. Either that or tackle the drive from Northern CT (where there seems to be NOOO fresh seafood of any kind), to Beale's Lobster Pier in Bar harbor, ME. Give me summa that stew buddy! (is it really a stew with just meat and milk and seasonings, or do you add anything veggie-wise?) I'm thinking internet right now...overnight delight.
Emma, the ice cold part is important.
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.
Thank you, my one year anniversary is next week. Now I know what to make her for our romantic dinner. And thinks Emma for the champagne, now whats for dessert?
Living in Colorado means no fresh seafood for us! Sadness...
deadog, I'd go with brandied peaches, topped with Crème fraîche, maybe accompanied by an almond cookie.
AshKW, the canned lobster meat is quite acceptable. You can find it on Amazon and elsewhere.
WHAT? Brandied peaches? Creme fraiche?? (don't know how to do those little doo-hickies over the letters) My mouth is already watering from my lust for the lobster stew, and then you go and throw THAT in?? I'm dying here! (pssstt, hey, send me that recipe) ;)
You can make Crème Fraîche at home, here's a how-to from The Splendid Table -

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.
jlynne, here's Lisa Sizemore's winning recipe from Emeril's Scratch contest:

* 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

* 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.
I suggest making a stock with lobster shells to enhance the lobster flavor, this stock could also be used in place of some of the cream to lighten it up a little bit. Also the addition of any of the lobster's coral will add both depth and flavor to the final product as well as imparting a delightful color to the stew.

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.
I've been tenting in New Brunswick for the past week and I'm bringing home some lobster just so I can try this out...
I did make it this weekend, and it was every bit as good as I had hoped it would be... A true success. Many thanks!

Wayne Gallant's Favorites

  1. No relations made yet.