Creamy Lobster Stew

Ingredients

• 6 tablespoons unsalted butter
• 1 whole large yellow onion, diced
• 2 whole celery stalks, diced
• 2 whole medium russet potatoes, peeled and cut into 1/2-inch cubes
• 2 whole bay leaves
• 3 whole fresh thyme sprigs
• 3 cups low-sodium seafood stock or clam juice
• 2 whole live lobsters (1.25 pounds each)
• 1.5 cups heavy cream, cold
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh tarragon leaves, finely chopped (optional)
• 1 cup oyster crackers, for serving

Instructions

1. 1

   Fill a large pot with 2 quarts of salted water (about 1 tablespoon of salt) and bring to a rolling boil over high heat. This water is for cooking the lobsters — the salt approximates sea water and keeps the meat tender and flavorful.

2. 2

   While the water heats, dice 1 large yellow onion into 1/4-inch pieces and cut 2 celery stalks into 1/4-inch pieces — uniformity helps them cook evenly. Peel 2 medium russet potatoes and cut them into 1/2-inch cubes, then place them in a bowl of cold water to prevent browning.

3. 3

   Once the water is at a rolling boil, carefully place both 1.25-pound live lobsters head-first into the pot. Return the water to a boil, then reduce the heat to medium and cover the pot. Cook for 12-15 minutes until the shells turn bright red and the lobsters are cooked through. You'll know they're done when the largest lobster's internal temperature reaches 190°F at the thickest part of the tail.

4. 4

   Using kitchen tongs, transfer the cooked lobsters to a cutting board and let them cool until you can handle them comfortably, about 5 minutes. Once cool, twist off both claws from each lobster, then break the claws open with a lobster cracker or the side of a chef's knife to extract the meat. Reserve the meat in a bowl. Twist the tail away from the body, split it lengthwise with a sharp knife, and scoop out the meat. Remove any translucent meat from the body cavities as well. Cut the meat into 1-inch pieces and set aside. Discard the shells or save them for future seafood stock.

5. 5

   Set a large heavy-bottomed pot or Dutch oven over medium heat. Add 6 tablespoons of unsalted butter and let it melt, about 2 minutes — you should hear a gentle, steady sizzle.

6. 6

   Add the diced onion and celery to the hot butter. Sauté, stirring occasionally with a wooden spoon, until the onion becomes translucent and the edges just begin to turn golden, about 5-6 minutes. You should smell a sweet, caramelized aroma — this builds depth of flavor.

7. 7

   Drain the potatoes and add them to the pot along with 2 bay leaves and 3 fresh thyme sprigs. Pour in 3 cups of low-sodium seafood stock or clam juice. Stir gently, then bring the mixture to a simmer over medium heat, adjusting the heat so you see small bubbles gently breaking the surface — not a vigorous boil, which would break down the potatoes.

8. 8

   Simmer uncovered for 12-15 minutes, stirring occasionally, until the potato cubes are completely tender when pierced with a fork but not falling apart. Test one by removing it with a slotted spoon and pressing it against the side of the pot — it should yield easily.

9. 9

   Remove the pot from the heat and pull out and discard the bay leaves and thyme sprigs using tongs or a slotted spoon.

10. 10

    Pour 1.5 cups of cold heavy cream into the pot in a slow, steady stream while stirring gently with a whisk — adding cold cream to a hot broth creates a silky emulsion that won't break. Stir until the color is a pale, creamy golden hue throughout.

11. 11

    Gently fold in the reserved lobster meat using a rubber spatula, handling it carefully to keep the pieces intact. Stir in 1 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Taste the stew and adjust seasoning as needed — remember that lobster is sweet, so a little salt and pepper go a long way.

12. 12

    Warm the stew over low heat for 2-3 minutes, stirring gently and frequently, until it's heated through — do not let it simmer or boil, as high heat can make cream separate. You want small wisps of steam rising from the surface.

13. 13

    Ladle the stew into bowls, making sure each serving gets lobster meat, potatoes, and creamy broth. If using, scatter 1 tablespoon of finely chopped fresh tarragon over each bowl for a bright, anise-like finish. Serve alongside a handful of oyster crackers for dipping and soaking up the rich broth.

Tools you’ll need

• large pot (4-quart capacity)
• cutting board
• chef's knife
• large heavy-bottomed pot or Dutch oven
• wooden spoon
• whisk
• slotted spoon
• tongs
• kitchen tongs
• lobster cracker
• instant-read thermometer
• rubber spatula
• ladle
• bowl

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