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Lobster and Corn stew~

Perfect for a hearty Feast~ Corn is almost out of season- so jump on this recipe now and make your friends and family happy! Feeds 6-8 people

Ingredients

  • 12 ounces of slices bacon
  • 6 peeled and sliced Shallots
  • 1 peeled and sliced Vidalia onion
  • 4 ounces peeled garlic cloves
  • 6 Whole lobsters
  • 1 pound peeled and deveined 16/20 shrimp
  • 1 pound little neck clams
  • 1 bunch basil
  • 1 bunch scallions
  • 24 small white pototoes
  • 1 bottle dry cooking wine
  • 1 quart water
  • 6 ears corn
  • ½ pound sliced white mushrooms
  • ½ pound sliced cremini mushrooms
  • 8 oz olive oil
  • 1 loaf dour dough bread

Method

  • Cook bacon until crisp in sauce pot-
  • Sweat the onions, garlic and shallots in olive and bacon fat all until the vegetables are translucent and soft . (leave the bacon in the pan)
  • Add the wine, water, ½ the amount of basil and bring to a boil.
  • Cook lobsters 1 by one in the liquid for 4 minutes.
  • Once the lobsters are cooked, remove all the meat from the shell.
  • Roast the potatoes in the oven for 1 hour at 375 degrees.

1/2 ½ hour before you are ready to serve:

  • Sauté the corn in olive oil and add to the stew.
  • Sauté the mushrooms in olive oil and add to the stew.
  • Add the roasted potatoes to the stew
  • Steam the clams for about 5 minutes or until they open in a separate pot. (Note-you can use some of the broth from the stew.)
  • Place the sliced sour dough bread (brushed with olive oil) in a preheated 350 degree oven.

Ready to be cooked~

  • Add all shellfish and the rest of the basil and the chopped scallions to the stew and bring to a boil- (*do not over cook the shellfish or you will have rubber stew.)
  • Season the stew with salt and pepper and serve with your bread~

Have you tried these yet?

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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