Michael Loo's Lobster Stew

Course : Seafoods
Serves: 6
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11 ounces lobster meat
1 quart milk
3 cups cream
4 tablespoons butter
1 teaspoon salt -- pepper
1 Cup sherry to taste
1 tablespoon beurre manie -- (equal flour, and butter creamed optional)

Preparation / Directions:

For 1 can of lobster meat, allow 3 times that amount of milk, 2 times that amount of cream, and 1 teaspoon of butter per ounce of lobster. Also salt, pepper, sherry to taste. Also, if you like a thick soup, you can make a beurre manie: mash together 1 1/2 t each flour and butter until it's a smooth paste. Heat milk and cream together to the boiling point. In a soup kettle, sauté the lobster in half the butter for a very brief time. Then add the simmering liquid. Taste for seasoning, adding salt and pepper as necessary, and a splash of sherry or brandy if you wish. Thicken as desired by raising the heat to the boil and stirring in the beurre manie, then lowering the heat to low and cooking until thick: I would not do this, because I like thin stew. But I might be inclined to reverse the ratio of cream to milk, or just use cream for the whole thing. Pour into warmed soup plates or bowls and float a pat of butter on each serving

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