I read that Obama enjoyed a lovely seafood stew, which included Maine lobster, as part of his first presidential lunch. I was able to track down the recipe (below) as well as a video of the stew and thought I’d post it below. It calls for nutmeg, cream and dry vermouth which reminds me of some of the lobster newburg recipes out there. It sound’s lovely and if/when I try out the recipe, I’ll let you know what I think.
Maine seafood stew recipe
- 1 gallon water
- 6 Maine lobsters (1 pound each)
- 20 medium sea scallops
- 2 pounds large shrimp, peeled
- 1 pound cod
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1/2 leek, finely chopped
- 1/2 russet potato, peeled and chopped
- Salt and pepper, to taste
- Pinch ground nutmeg
- 4 cups heavy cream
- 1 cup dry vermouth
- 10 rounds puff pastry1 egg, lightly beaten
1. Bring the water to a boil; poach lobsters, then the shrimp, then the cod, and finally the scallops. The seafood should not be cooked through; it will cook more later. Remove all the seafood from the water. Reserve the cooking liquid and bring to boil.
2. In the seafood water, cook the carrot, celery, leek, and potato for 10 minutes or tender.
3. Let the liquid boil until only 1 quart of liquid remains. This will be the base for the sauce.
4. Add the vermouth and heavy cream and let the mixture bubble steadily until reduced by half. Add salt, pepper, and nutmeg. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
5. Cut lobster, shrimp and scallops into bite-size pieces.
6. Set the oven at 400 degrees. Have on hand 10 ramekins (about 3 1/2-inches across) or other small heatproof dishes.
7. Fold seafood and vegetables into cool sauce, mixing carefully. Scoop into the dishes. Cover with puff pastry rounds, brush them with egg and bake for 10 to 15 minutes or until golden brown.
Adapted from Design Cuisine