Classic and Creamy Lobster Stew with a Hint of Sherry

Indulge in a bowl of Auntie Anita's Lobster Stew, a classic American seafood dish with a creamy and rich broth. This stew is made with succulent lobster meat, potatoes, onions, celery, and a hint of sherry for an extra depth of flavor. It's the perfect comfort food for a cozy family dinner or a special occasion. This recipe will guide you through the steps to create a homemade lobster stew that will impress your guests and leave them craving for more.

Ingredients

• 2 live lobsters (about 1 1/2 pounds each)
• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry sherry
• 4 cups fish or seafood stock
• 2 cups peeled and diced potatoes
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Fill a large pot with water and bring it to a boil. Add the live lobsters and cook for about 8-10 minutes until the shells turn bright red. Remove the lobsters from the pot and let them cool. Once cool, remove the meat from the shells and cut into bite-sized pieces. Set aside.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onions and celery and sauté until they become soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
3. Sprinkle the flour over the vegetables, stirring continuously to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
4. Slowly pour the dry sherry into the saucepan, stirring constantly. Allow the sherry to simmer and reduce slightly for about 2 minutes.
5. Add the fish or seafood stock to the pan and stir well. Bring the mixture to a simmer and let it cook for about 10 minutes.
6. Add the diced potatoes to the saucepan and cook until they become tender, approximately 15-20 minutes.
7. Once the potatoes are cooked, stir in the heavy cream and Old Bay seasoning. Season with salt and pepper to taste. Simmer the stew for another 5 minutes to allow the flavors to meld together.
8. Add the lobster meat to the stew, making sure it is fully submerged. Cook for an additional 2-3 minutes, just until the lobster meat is heated through.
9. Serve the lobster stew hot, garnished with chopped parsley. Enjoy with crusty bread or oyster crackers.

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