Morrisons Lobster Stew Recipe 45

Steps:

• Make the pastry lids: Put the flour and a pinch salt in a mixing bowl. With fingers, work half the butter (4 tablespoons) into the flour until completely incorporated. Add the remaining butter, leaving it in small chunks. Quickly stir in 1/4 cup ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour. When ready to cook, heat the oven to 400 degrees. Roll the dough on a lightly floured surface to a diameter of about 12 1/2 inches. Using an inverted bowl as a guide, cut two 6-inch diameter circles. (The remaining dough can be rerolled and saved for another purpose.) Mix egg yolk and half- and-half. Place the circles on a parchment-lined baking sheet and paint lightly with the egg yolk mixture. Bake for 10 minutes at 400 degrees, then lower the temperature to 350 degrees and continue baking until nicely browned, about 10 minutes. (May be baked ahead, if desired, and reheated.)
• Make the stew: Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove them and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard the shells or use them for lobster stock.) Then cut the meat into roughly 1/2-inch chunks and set aside. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.
• Assemble the dish: Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.

Steps:

• In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

Steps:

• Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.

Steps:

• In a stockpot, melt the butter over low heat until bubbling. Do not burn. Add the onions and caramelize over medium heat; do not let them brown.
• Add the lobster stock, potatoes, carrots, celery, chives, parsley, cayenne and 1 1/2 cups water. Season with salt and pepper and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are cooked (soft but hold up), about 15 minutes. Add the cream and milk and bring to a boil. Immediately turn down the heat.
• While the cream and milk are warming, heat the extra-virgin olive oil in a saute pan over medium-high heat. Once the oil is smoking, add the lobster meat and season with salt and pepper to taste. When the lobster meat is warm, deglaze the pan with the sherry. Add the warmed lobster meat and juices to the cream mixture. Season with salt and pepper, if needed. Ladle into serving bowls and serve.

Steps:

• In a soup pot, melt the butter over medium high heat.
• Add the onions and cook until tender, about 5-7 minutes.
• Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
• Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
• Heat the stew til almost boiling, but do not let it boil!
• Take off heat and let cool.
• Refrigerate over night.
• Heat slowly the next day until hot but not boiling.
• We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.

Steps:

• Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
• Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
• Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.