Lobster Stew
Published January 28, 1986
- Total Time
- 30 minutes, plus 2 days' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 tablespoons butter (use leftover melted butter, if any)
Leftover shells from 4 lobsters
Pinch of thyme
Water as needed
1 cup milk
2 cups heavy cream
Salt, white pepper and cayenne pepper, as desired
Leftover lobster meat, as available
Nutritional analysis per serving (4 servings)
9 grams carbs; 409 milligrams cholesterol; 699 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 36 grams saturated fat; 58 grams fat; 1 gram trans fat; 1 gram fiber; 905 milligrams sodium; 37 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
That’s a lot closa than the Lobsta Chowda the otha fella wrote. You needn’t go thru all the act of makin a bisque. Just use a whole buncha haaard shell lobstas. Gotta be haard shells. Cook em and pick em. Sauté meat in a couple sticks a butta, til the butta’s nice’n orange. Add about a gallon o whole milk. Heat up and shut her down.Cool uncovered then cover and throw inta the refar far at least a day. Two’s betta. heat UNCOVERED til hot. DONT BOIL Serve with some oysta crackas. Wicked Good
What is leftover lobster?
What is leftover lobster?
That’s a lot closa than the Lobsta Chowda the otha fella wrote. You needn’t go thru all the act of makin a bisque. Just use a whole buncha haaard shell lobstas. Gotta be haard shells. Cook em and pick em. Sauté meat in a couple sticks a butta, til the butta’s nice’n orange. Add about a gallon o whole milk. Heat up and shut her down.Cool uncovered then cover and throw inta the refar far at least a day. Two’s betta. heat UNCOVERED til hot. DONT BOIL Serve with some oysta crackas. Wicked Good