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Lobster Stews and Soups
Appears in
Published 2007
One of the best-known lobster stews is lobster à l'américaine, made by cooking cut-up lobster with tomatoes and wine. The lobster is served surrounded with sauce, making the dish, as good as it is, disturbingly messy to eat. Also, because the shells are only cooked as long as the meat, they don’t contribute much flavor.
To make life easier for your guests, take the meat out of the shells ahead of time and very gently reheat it just before serving, in this way, only the sauce needs to be finished at the last minute, whisking in the roe and tomalley scooped out of the lobsters.
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