Lobster Stew with Spring Chives and Saffron Cream
From Kathy Gunst: “Last night I was testing recipes for a new cookbook (more on that soon) and sprinkled a handful of fresh chives over a lobster stew and topped it off with a saffron cream. Few things taste quite this good. [This recipe is] an ode to Maine and our state symbol, to those pungent, gloriously fresh spring chives, and to the growth that spring brings to all.”
Read the whole story here: http://www.downeast.com/Articles-2008/Chives-Teen-and-Lobster-Stew/
- For Saffron- Chive Cream: 1/2 cup heavy cream
- 1/2 teaspoon crumbled saffron
- 1 tablespoon minced fresh chives
- The Lobster Stew: 1 tablespoon butter
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 3/4 pound cooked lobster meat, cut into 1/2-inch chunks
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons minced fresh chives
1Make the saffron-chive cream: in a medium saucepan heat the cream until just simmering. Crumble in the saffron, crushing it between your fingers. Add the chives and let cool. Cover and refrigerate for several hours, or overnight.
2In a medium saucepan, heat the butter over low heat. Add the shallots, salt and pepper and cook, stirring occasionally, for about 6 minutes. In a separate pan heat the milk and cream over low heat.
3Add the lobster and cook 1 minute. Pour the warm milk/cream on top and let cook about 3 minutes on low heat
4Meanwhile, place the cooled saffron chive cream in a bowl and whip until soft peaks form.
5Serve the lobster stew in small bowls and sprinkle with the chives. Spoon a dollop of saffron-chive cream on top and serve hot. Serve 3 to 4 small portions—it’s quite rich!
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