Chunky Lobster Stew

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

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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