Name: Chunky Lobster Stew
Yield: Serves 5 as a main course or 10 as a starter
Ingredients: 5 chicken (1-pound) lobsters; 1 medium onion, roughly chopped; 4 bay leaves; 2 large tomatoes; 20 sprigs of fresh chervil; 1 pint heavy cream; 2 large leeks, white and yellow parts only, cut in medium (1/2 inch) dice; 2 medium carrots, peeled and sliced very thin; 8 tablespoons (1 stick) unsalted sweet butter; salt and freshly ground black pepper; cayenne pepper; Tomalley Croutons

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Chunky Lobster Stew

Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.

Recipe notes

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