The Lobster Stew

Everything went wonderfully well last night. The timing was perfect as everything came together at all the right times.

I was able to post the dessert last night, and it would seem that you all kinda liked it. So now I give you the main course... the Lobster Stew.

The amounts are approximate, as I just kinda cut and chop and add.

2 - 1 1/2 lb lobsters
3 Tblsp butter, unsalted
1 cup Leeks, finely chopped
1/3 cup celery, finely chopped
1/8 tsp cayenne
1 tsp chopped thyme leaves
1/2 tsp grated lemon zest
1 cup half and half (I used fat free)
2 Tblsp corn starch in 2 Tblsp cold water
1/4 cup creme fraiche
1 Tblsp chives, cut very small
1 Tblsp chopped tarragon

Cook the critters (live) in boiling water, making sure to not overcook them. About 6 minutes. Remove from water and place in a large bowl of cold water.

Remove the meat from the tail, claws, and knuckles, discarding the shells (or save them for stock). Cut the meat into 1/2 inch chunks.



Melt the butter into a large, heavy skillet over medium heat. Add the celery and leek, season with a touch of salt and pepper. Cook until softened, about 3-4 minutes.



Add the lobster, cayenne, thyme, and lemon zest and stir together.

Pour in the half and half and simmer for a short time, about 2 minutes. Add the corn starch mixture and cook until thickened.



Taste and adjust seasoning if needed, then stir in the creme fraiche.

Spoon the lobster stew into two deep bowls. Place a baked pastry lid on top of each. Sprinkle the top with chopped tarragon and chives. Serve immediately.



The lovely Linda is very happy...



And Chef Duckie is elated...