This indulgent lobster stew is a decadent bowl of yum, a recipe shared with us years ago by the late, great Chef Neil Connolly who once upon a time was the private chef for the Kennedy family back in their oceanside glory days.
The splash of sherry packs intense flavor because it’s fortified with a little more alcohol than table wine, giving the stew its rich sweetness and depth. Choose a decent quality, such as Amontillado or Oloroso, so you can sip while you stir.
With cream, sweet sherry and succulent lobster meat, we’ve been dreaming of another bowl. Here’s how to make this wonder in minutes.
Simple Lobster Stew
- 1/4 cup diced onion
- 4 tablespoons butter
- 1 1/2 cups cooked lobster meat
- 2 tablespoons sherry
- 2 1/2 cups light cream
- Generous pinch paprika
- Coarse salt, freshly ground black pepper, to taste
- Freshly snipped chives, for garnish
Saute onions in butter until translucent in a saucepan over medium-high heat. Do not brown. Add cooked lobster meat and stir in sherry.
Add cream, paprika, salt and pepper. Bring cream to a light boil and serve immediately, garnished with fresh chives.
Diva confession: Toss out the table salt and replace your salt shaker with a salt cellar. It’s easier to throw in a pinch or two while cooking, and coarse (kosher) salt grains are too big for a shaker. We even put it on the dinner table with a small spoon for seasoning.