Maine Lobster Stew
- 4 live 1-1/4 pound lobsters
- 1/2 cup unsalted butter
- 2 shallots, minced
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons honey
- 2 cups half-and-half
- 4 to 5 cups lobster stock (see recipe below)
- 2 tablespoons olive oil
- 2 ribs celery, chopped
- 1 small onion, chopped
- 4 lobster bodies
- 6 cups water
- 6 peppercorns
- 1 bay leaf
Cook the live lobsters
Bring a large pot of salted water to boil
Add each lobster head first to boiling water. Bring water back to a full boil before adding each lobster. Boil lobster for 15 minutes.
Remove lobster and plunge in to ice bath to cool until able to pull apart claws and tails.
Remove lobster meat from shells and chop into bite sized pieces.
Save the lobster juice from the shells in a bowl for the stew
Set lobster meat aside
Reserve shells for stock
In a large pot, heat olive oil. Add celery and onion and sautee 3 minutes.
Break up lobster bodies and add to pot (remove and discard small, soft sack directly in back of head).
Sautee for 2 to 3 minutes.
Add 6 cups water, peppercorns, and bay leaf.
Bring to boil and turn heat to low. Cook, uncovered, for 45 minutes, or until stock has reduced to about 5 cups.
Strain stock through coarse sieve or colander.
Melt butter over medium heat
Add shallots, and cook for 1 minute
Add lobster meat, white pepper, paprika, cilantro, honey, half-and-half, reserved lobster juices and lobster stock.
Cover and simmer for 10 minutes.