Lobster Stew With a Pastry Lid

Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter. But sometimes that is too simple a preparation. So how about lobster stew? Not difficult, and easier to eat. For a homey-sophisticated touch, though, we suggest this lobster stew with a pastry lid, finished with a shower of freshly snipped herbs. Here’s how to make it.

Ingredients

• 2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
• 3 tablespoons butter
• ⅓ cup finely diced celery
• 1 cup finely diced leek
• Salt and pepper
• ⅛ teaspoon cayenne pepper
• 1 teaspoon chopped thyme leaves
• ½ teaspoon grated lemon zest
• 1 cup half-and-half
• 2 teaspoons potato starch dissolved in 2 tablespoons cold water
• ¼ cup cup crème fraîche
• 2 baked 6-inch diameter flaky pastry lids (see accompanying recipe)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon or dill
• 1 tablespoon chives, cut very small
• 2 tablespoons chopped celery leaves, from interior stalks

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1202 calories; 60 grams fat; 28 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 121 grams protein; 969 milligrams cholesterol; 3090 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 generous servings

Preparation

1. Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove them and cool in a large bowl of cold water.
2. Take the meat from the claws, tail and knuckles. (Discard the shells or use them for lobster stock.) Then cut the meat into roughly 1/2-inch chunks and set aside.
3. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together.
4. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.
5. Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.