Best 2 Scott Desimons Lobster Stew Recipes

Scott Desmond's Lobster Stew is a delectable seafood dish that combines the flavors of the sea with a creamy, savory broth. Crafted with fresh lobster, aromatic vegetables, and a medley of herbs and spices, this stew is sure to tantalize your taste buds. Whether served as a main course or a hearty appetizer, Scott Desmond's Lobster Stew is a culinary masterpiece that will leave you craving for more.

Here are our top 2 tried and tested recipes!

LOBSTER STEW

Lobster Stew image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

Steps:

In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.

LOBSTER STEW

Lobster Stew image

Provided by Robert Farrar Capon

Categories dinner, lunch, soups and stews, appetizer

Time P2DT30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter (use leftover melted butter, if any)
Leftover shells from 4 lobsters
Pinch of thyme
Water as needed
1 cup milk
2 cups heavy cream
Salt, white pepper and cayenne pepper, as desired
Leftover lobster meat, as available

Steps:

Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.

Tips:

Use fresh lobster if possible: Fresh lobster will give your stew the best flavor. If you can't find fresh lobster, frozen lobster is a good option.
Don't overcook the lobster: Lobster is a delicate seafood and it can easily be overcooked. Cook it just until it is opaque and tender.
Use a variety of vegetables: A variety of vegetables will add flavor and texture to your stew. Good choices include celery, carrots, onions, potatoes, and corn.
Use a good quality broth: The broth is the base of your stew, so it's important to use a good quality broth. A homemade broth is always best, but a good quality store-bought broth will also work.
Season the stew to taste: Season the stew with salt, pepper, and other seasonings to taste. You can also add a splash of white wine or lemon juice for extra flavor.

Conclusion:

Scott Desmond's Lobster Stew is a delicious and comforting dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you are a seafood lover or just looking for a new and exciting recipe, Scott Desmond's Lobster Stew is sure to please.