Try this Michael Loos Lobster Stew recipe, or contribute your own. "Shellfish" and "Loo" are two tags used to describe Michael Loos Lobster Stew.
For 1 can of lobster meat, allow 3 times that amount of milk, 2 times that amount of cream, and 1 teaspoon of butter per ounce of lobster. Also salt, pepper, sherry to taste. Also, if you like a thick soup, you can make a beurre manie: mash together 1 1/2 t each flour and butter until its a smooth paste. Heat milk and cream together to the boiling point. In a soup kettle, saute the lobster in half the butter for a very brief time. Then add the simmering liquid. Taste for seasoning, adding salt and pepper as necessary, and a splash of sherry or brandy if you wish. Thicken as desired by raising the heat to the boil and stirring in the beurre manie, then lowering the heat to low and cooking until thick: I would not do this, because I like thin stew. But I might be inclined to reverse the ratio of cream to milk, or just use cream for the whole thing. Pour into warmed soup plates or bowls and float a pat of butter on each serving. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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