Chunky Lobster Stew

Chunky Lobster Stew
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  • 20 sprigs fresh chervil
  • 1 medium onion
  • 2 large tomatoes
  • Tomalley Croutons
  • 2 large leeks
  • freshly ground black pepper
  • 8 tablespoons unsalted sweet butter
  • + 6 more ingredients
    • 4 bay leaves
    • 5 chicken (1-pound) lobsters
    • cayenne pepper
    • salt
    • 2 medium carrots
    • 1 pint heavy cream

1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat,...

View full recipe at Epicurious


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