Chunky Lobster Stew

Chunky Lobster Stew
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network