 |
| Harraseeket Inn Lobster Stew |
 |
| Harraseeket Inn Lobster Stew |
I recently had the pleasure of dining at the Harraseeket Inn in Freeport Maine and experiencing their award-winning lobster stew. Wow. This lobster stew was so good it gave me goose bumps. If you love lobster and enjoy fine-dining, I highly recommend the Harraseeket Inn. In addition to their lobster stew, the restaurant usually features several other interesting Maine lobster menu items which are served as “small plates” or starter courses. This allows you the opportunity to sample a variety of lobster dishes in one meal.In addition to the lobster stew, I tried a small plate of “surf and turf” – slow braised beef short rib paired with butter poached Maine lobster – and some local Maine oysters. These three starter plates were more than enough to constitute a meal due to the generious portion sizes. The Harraseeket also featured a lobster crepe starter and steamed lobster (a timeless classic) as a main course on their winter menu. But if you go for one thing, go for the Maine lobster stew. The flavor will blow you away and, as you can see from the above photos, the presentation is also nice.I did a quick search online and discovered what may possibly be the Harraseeket Inn Lobster Stew recipe though I can’t be sure as it was not originally published by the Inn. I figured the recipe is at least worth sharing and I intend to try it soon myself. I will let you know how it turns out! Note: probably the most important part of this recipe is ensuring, after you cook the lobster, that you save and sauté the legs of the lobsters (there is an incredible amount of flavor locked inside the legs).
Maine Lobster Stew Recipe (possibly from the Harraseeket Inn):
2 c. mixed mirepoix (onion, celery, carrots)
4 sprigs of thyme
4 sprigs of parsley
6 peppercorns
2 bay leaves
1 c. of sweet sherry
4 pints (8 c.) of heavy cream
1/4 c. of butter
2. Remove meat from claws and tail; discard all shells except the spiders (the underbelly of the lobster with the legs; e.g., remove the upper carapace shell)
3. In a large saucepan, sauté in 1/4 c. butter the mirepoix, the spiders and fresh herbs for 15 minutes at medium heat (until the onions are clear)
4. Add sherry and reduce until “sec” (thick and syrupy)
5. Add heavy cream and reduce by 1/4
6. Strain!
7. Chop lobster meat and warm in stew base!Serves 4 (12 oz bowls)
To read more about where to get the best lobster in Maine, click here.
Leave a Reply