American Lobster Stew

Ingredients

• 4 oz each lobster tails (or whole lobsters), about 1.5 lbs
• 4 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 12 oz potatoes, diced into 1/4-inch cubes
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• ¼ cup dry sherry or white wine
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Cut lobster meat into 1-inch chunks. Reserve shells for broth if using whole lobsters.

2. 2

   Dice onion and celery into 1/4-inch pieces. Cut potatoes into 1/4-inch cubes.

3. 3

   Melt butter in a heavy pot over medium heat. Add onion and celery; cook 4 minutes until soft.

4. 4

   Pour in sherry; cook 1 minute to reduce slightly, scraping any browned bits from the bottom.

5. 5

   Add broth and diced potatoes. Bring to a gentle boil, then reduce heat and simmer 12 minutes.

6. 6

   Potatoes should be just tender. Add lobster meat and stir gently until heated through, ~2 minutes.

7. 7

   Pour in cream and stir to combine. Heat gently for 1 minute—do not boil.

8. 8

   Taste and adjust salt and pepper. Serve hot in bowls with crusty bread.

Tools you’ll need

• 8-quart heavy pot or Dutch oven
• cutting board
• chef's knife
• wooden spoon
• ladle
• soup bowls

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