This luxurious lobster stew is a celebration of simple, high-quality ingredients. It features tender lobster meat swimming in a deeply flavorful broth made from a blend of milk and heavy cream, enriched with butter. The result is a dish that is silky, comforting, and intensely savory. While it may sound indulgent, the preparation is surprisingly straightforward, making it an excellent choice for a special weeknight dinner or a cozy weekend meal. The subtle addition of sherry adds a sophisticated depth, while the optional beurre manié allows you to control the texture to your liking. Serve it warm in shallow bowls, garnished with a final pat of melting butter for an elegant, restaurant-quality experience at home.
Michael Loo’S Lobster Stew
Description
This luxurious lobster stew is a celebration of simple, high-quality ingredients. It features tender lobster meat swimming in a deeply flavorful broth made from a blend of milk and heavy cream, enriched with butter. The result is a dish that is silky, comforting, and intensely savory. While it may sound indulgent, the preparation is surprisingly straightforward, making it an excellent choice for a special weeknight dinner or a cozy weekend meal. The subtle addition of sherry adds a sophisticated depth, while the optional beurre mani&# 195;© allows you to control the texture to your liking. Serve it warm in shallow bowls, garnished with a final pat of melting butter for an elegant, restaurant-quality experience at home.Ingredients
Directions
-
In a large saucepan or soup kettle, combine the milk and cream over medium heat and warm until just simmering.
-
Drain the canned lobster meat and gently pat dry with paper towels.
-
In a separate large skillet, melt 2 tablespoons of butter over medium heat.
-
Sauté the lobster meat in the melted butter for about 1-2 minutes, just until warmed through and lightly golden. Do not overcook.
-
Pour the simmering milk and cream mixture into the skillet with the lobster.
-
Season generously with salt and white pepper to taste. Add a splash of sherry or brandy for depth of flavor.
-
If you prefer a thicker stew, prepare a beurre manié by mixing equal parts soft butter and flour into a smooth paste. Whisk small amounts into the simmering stew until desired consistency is reached. Otherwise, leave it thin and brothy.
-
Simmer gently for 2-3 minutes to allow flavors to meld, taking care not to boil vigorously to prevent curdling.
-
Ladle the hot stew into warmed soup plates or bowls.
-
Float a small pat of cold butter on top of each serving just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1065.1kcal
- % Daily Value *
- Total Fat 81.8g126%
- Saturated Fat 49.5g248%
- Cholesterol 488.1mg163%
- Sodium 1033.7mg44%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 0.0g0%
- Sugars 16.5g
- Protein 64.3g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the stew vigorously after adding the dairy, as this can cause the milk to curdle. Keep the heat low once combined.
For a thicker consistency, use a beurre manié: mix equal parts softened butter and flour into a paste and whisk into the stew gradually until your desired thickness is reached.
A splash of sherry or brandy adds a sophisticated depth of flavor. If you prefer a non-alcoholic option, you can omit it or use a dash of fish sauce for umami.
Serve immediately in warmed bowls for the best texture and temperature. Garnish with a final pat of melting butter for an elegant finish.
This stew is best served fresh. If storing leftovers, cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the consistency.
