Panfried Lobster Stew with Blanche de Chambly


Serves 4 
Prep time: 15 minutes
Cook time: 25 minutes



- 4 fresh lobsters, 1¼ lb. to 1½ lb. each

- 2 tbsp. olive oil

- 1 cup onions, chopped

- 1/2 cup celery, minced

- 2 tsp. turmeric

- 1/2 tsp. fresh ginger, grated

- 1/2 tsp. curry powder

- 1 tsp. white or black peppercorns

- 1 tbsp. all-purpose flour

- 2 small (12 oz.) bottles Blanche de Chambly beer

- 1½ cup fish broth or fat-skimmed chicken bouillon

- 1/2 cup butter 



Boil lobsters in a large pot of salted water for 4 to 5 minutes. Shell lobsters, leaving meat whole and setting shells aside. Heat oil in a large pot and sauté shells, onions, celery, and carrots. Add turmeric, ginger, curry powder, cilantro, bay leaf, and peppercorns. Sprinkle with flour and stir, gradually adding beer and bouillon. Simmer gently 15 to 20 minutes, then add cream and strain through sieve. Sauce should be just thick enough to coat the bottom of the plate. If necessary, thicken with a mixture of butter and flour or thin with bouillon. Keep warm. Before serving, sauté lobster meat in butter until just done. Arrange on plates and serve with sauce.



Garnish with cilantro and serve with herbed vermicelli.


Recipe : Fourquet Fourchette Restaurant,