Return to Content

Lobster Stew

Lobster Stew
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

Rich, creamy, and reminiscent of Lobster Newburg. Be sure to use heavy cream, as specified, as it will not break when boiled. --Peg Leg Inn, Rockport, Massachusetts

Ingredients:

  • 12 ounces lobster meat
  • 4 ounces melted butter
  • 1 cup sherry wine
  • Dash Tabasco sauce
  • 3 cups heavy cream
  • Salt and white pepper to taste

Instructions:

In a small saucepan sauté lobster meat in melted butter along with sherry and Tabasco. Add heavy cream and simmer for 5 minutes. Adjust salt and pepper to taste. Bring to a boil to allow stew to thicken slightly. Serve in heated bowls, each topped with a piece of whole butter.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111