Christmas Eve Eve tradition #2: Lobster Stew

Actually this is technically a Christmas Eve tradition - the eating of it, anyway - but the making of it should happen the day before.  It has to be cooked very slowly and gently and then it has to sit, you see.  Something wonderful and miraculous (which my children are too young to know about) happens overnight.

First, get half a dozen or eight (depending on the size) lobsters.  I like soft-shell lobsters because hard-shell shells are really hard on the old hands.  (At this point you can choose to introduce the lobsters to your housepets.  Or not.)

Boil a couple of inches of salted water in a big water-bath canner, then plunge the lobsters – two or three at a time – in headfirst.  Cover and cook for 15 minutes.  Remove the lobsters set aside until they're cool enough to handle.

Note:  Lobsters do not scream while being cooked.  They don’t have vocal chords or respiratory systems, both of which are required in order to phonate.  That noise people talk about – which I have never ever EVER heard in many years of cooking lobster – is steam escaping from the shell.

Pick the meat, cut larger pieces into chunks and set aside.  

Confession:  Everything up through this part is messy.  No pictures.  Camera + steam + lobster juice = bad combination.

Before:

After:



Now melt a cup of butter in a stockpot, then stir in the lobster chunks.  Simmer on low heat for ten minutes, stirring frequently.  

While the lobster is getting to know the butter, heat three quarts of half and half in a separate pot.  It should get hot but not too hot. 

This is my secret ingredient.  

Dissolve a good-sized glop (about 3 tablespoons) of lobster base in the cream.

Over very low heat, slowly stir the hot cream into the buttery lobster.  Season, then put in the fridge uncovered (lest it curdle as it cools) and forget about it until the next day.

 

Reheat gently and serve with oyster crackers, salad, and biscuits.

Here's the recipe written out:

Lobster Stew

6 1-1/4 lb. new shell lobsters

1 cup butter

3 qts half and half

3 tablespoons lobster base

Salt & pepper to taste

Paprika (optional)

Steam, cool and pick the lobsters.  Cut large chunks of meat into bite-sized pieces.

In a 5-quart stock pot, melt the butter.  Gently cook the lobster meat in the butter for about 10 minutes.  

While lobster is warming in the butter, in a separate large saucepan heat half & half and lobster base until it is hot but not simmering.

Over low heat, gradually stir the hot cream mixture into lobster, stirring constantly.  Season with salt and pepper to taste and add paprika for color if desired.

Remove from heat and allow to cool, uncovered, then cover and refrigerate overnight.

Reheat gently, uncovered. 

8 servings.