Donelan Lobster Stew

Lobster Stew
Donelan Wines

This is a rich, flavorful, complex soup that — as with most soups — tastes even better for seconds the next day.  I would consider adding only one thing — a few drops of pastis or other anise-based spirits. While it does have the licorice note of fennel already, I’ve always enjoyed an extra little tug of the flavor in the finish of cream-based seafood stews and chowders.

6
Servings
454
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 live 1- to 1 ¾-pound lobsters
  • 6 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 3 cloves garlic, coarsely chopped
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped fennel
  • 3 tablespoons brandy
  • 28 ounces of canned plum tomatoes (with the juice)
  • 1 cup Donelan Nancie Chardonnay
  • 2 cups chicken stock
  • 2 sprigs thyme
  • 2 bay leaves
  • 1/2 teaspoon saffron threads
  • 2 medium round white potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • Sea salt
  • Freshly ground white pepper

Directions

Bring 3 cups water to a boil in a large pot. Add lobster and cook until shells are red but meat is not yet cooked through, about 5 minutes. Remove with tongs to a rimmed baking sheet, save cooking liquid. When cool enough to handle, crack the shells over a bowl, saving as much juice as possible. Extract the tail and claw meat, chop it into 1- or ½-inch chunks, and reserve.

In a second large stockpot, melt the butter and add the onion, garlic, celery, carrots, and fennel over medium heat. Sauté the vegetables for about 10 minutes or until they are soft. Remove pot from heat and add brandy, return to heat and cook until brandy is almost evaporated. Add 1 cup of the lobster cooking liquid, the plum tomatoes and juice and bring the mixture to a simmer. Add the Donelan Nancie Chardonnay, chicken stock, bay leaves, thyme, and saffron. Bring the mixture to a simmer; cover it and cook for about 40 minutes.

After the 40 minutes is up, add the potato and cook until the potato is soft. Remove the bay leaves. Remove the soup from the stove and let it cool.

Just before serving, return the soup to the stove and slowly bring it to a gentle simmer. Stir in the heavy cream, cooked lobster, and season to taste with sea salt and ground white pepper. Immediately ladle into warm soup bowls.

Nutritional Facts

Total Fat
13g
19%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
60mg
20%
Carbohydrate, by difference
50g
38%
Protein
27g
59%
Vitamin A, RAE
30µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
40mg
53%
Calcium, Ca
136mg
14%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
68µg
2%
Folate, total
28µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
231mg
33%
Selenium, Se
21µg
38%
Sodium, Na
2052mg
100%
Water
260g
10%
Zinc, Zn
4mg
50%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.