JF Kennedy Lobster Stew Revised with Sherry wine

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.

Take the shells from one lobster and extract the meat from a second lobster.

Turn on the heat to medium-high and add 1 stick of butter to the pot.

Melt the butter and add the lobster shells to the pot; stir to combine.

Cook the shells in the butter for about 2-3 minutes to extract flavor.

Add 1/2 cup of dry cherry to the pot and cook for about 3 minutes until it reduces by half.

Increase heat to high to get a nice sizzle.

Prepare 3 cups of whole milk and 1 cup of heavy cream to add later.

After cooking the cherry, add 3 cups of whole milk and 1 cup of heavy cream to the pot.

Add 1/8 teaspoon of fresh ground pepper and 1/2 teaspoon of Himalayan pink salt; stir to combine.

Let the mixture cook for 15-20 minutes, stirring occasionally, and then let it sit overnight for flavors to meld.

The next day, drain the stock and add 1 lb of lobster meat to the pot along with 2 tablespoons of butter.

Stir until the butter melts and the lobster meat heats up.

Taste and adjust seasoning with more Himalayan pink salt if needed.

Serve hot with crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens