Lobster Stew Fish Recipe
From John Alston
Lobster Stew (serves 6)
4-5 small lobsters
Small onion, sliced
2 stalks celery, sliced
1 bay leaf
Salt and pepper
5 tablespoons butter
2 tablespoons flour
2 tablespoons tomato paste
1 cup light cream
4 tablespoons sherry
Boil the lobsters until done, saving the stock. Cut the lobster meat into ?
Add the some of the shells back into the stock; add the onion, celery, and
bay leaf. Boil the stock down to 6 cups. Strain and save the stock.
Melt the butter in a saucepan. Slowly add the flour and smooth. Simmer for
1-2 minutes, then slowly add the lobster stock, stirring constantly.
Reduce heat, then simmer 4-5 minutes. Stir in the tomato paste. Add the
lobster meat, cream, and sherry. Add salt and pepper to taste. Mix well.
Sprinkle with paprika, then serve when thoroughly heated.