Boston Lobster Stew Recipe

Ingredients:

• 2 live Boston lobsters (about 1.5 pounds each)
• 1 tablespoon black tea powder
• 1 cup boiling water
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 leek, white part only, cleaned and sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 4 cups fish or lobster broth
• 1/4 cup heavy cream
• 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the lobsters.

Kill and Clean the Lobsters:

• Follow proper guidelines for humanely killing the lobsters. Bring a large pot of water to a boil. Once the water is boiling, submerge the lobsters for 20-30 seconds to ensure they are no longer alive. Remove the lobsters and let them cool slightly before cracking and cleaning them. Remove the meat from the tails and claws, and set aside. Reserve the shells for the stew.

Make the Stew Base:

• In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, minced garlic, diced celery, diced carrot, and sliced leek. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the Shells and Liquids:

• Add the reserved lobster shells, bay leaf, and white wine to the pot. Bring to a boil and cook until the wine is reduced by half.

Simmer the Stew:

• Add the fish or lobster broth, cooled black tea marinade, and thyme to the pot. Bring to a simmer and cook for 30 minutes to allow the flavors to meld.

Strain the Broth:

• Remove the pot from the heat and strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

Finish the Stew:

• Return the strained broth to the pot and bring back to a simmer. Add the heavy cream and season with salt and pepper to taste. Gently add the reserved lobster meat to the pot and cook just until heated through, about 2-3 minutes.

Serve:

• Ladle the stew into bowls, making sure to include some lobster meat in each serving. Garnish with chopped fresh parsley.
• Enjoy your Boston Lobster Stew with a hint of black tea flavor, perfect for a special seafood dinner. The rich stew with tender lobster meat and a subtle tea aroma creates a sophisticated and delicious dining experience.