Chunky Lobster Stew

Chunky Lobster Stew
Photo by www.epicurious.com

Ingredients

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

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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