Lobster Stew | Emeril Lagasse

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Shrimp is more affordable and still offers a seafood flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Regular milk can be used for a lighter sauce.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat while being easier to find.

Boil lobsters for about 5 minutes.

Cool lobsters in ice water.

Remove shells and separate the tail meat from the body meat.

Place lobster bodies in a pot and cook over medium heat until they become roasty and toasty.

Add half a cup of sherry to the pot and reduce it to burn off the alcohol.

Add milk to the pot.

Add whipping cream to the pot.

Season with a pinch of salt and pepper.

Add paprika to the mixture for color.

Bring the mixture to a simmer, avoiding boiling to prevent overflow.

Chop the lobster meat roughly and add it to the pot.

Let the milk mixture sit in the refrigerator overnight to let the flavors develop.

Saute the lobster meat with a little salt and pepper and some chilled broth from the refrigerator.

Plate the dish with chunks of lobster and use lobster shells as decorations.

Drizzle with chive oil and garnish with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens