Two weekends ago,  my family and I all holed away together in New Brunswick for Canadian Thanksgiving.  We wanted to celebrate and mark this special occasion with a traditional feast, but I did not want to commit to staying home all day nursing a turkey and all its accompaniments and miss out on a beautiful hike.  Plus, we will have our turkey next month in the U.S. – not to mention that, lets face it,  by the time October rolls around I am a bit “turkey-ed out,” as I have been cooking (aka styling) thanksgiving spreads for different clients since July.

Lobster seemed to be the perfect solution, and quite fitting since we are on an island where the economy is based on  fishing and lobstering.  My only problem:  how to prepare it.  I wanted it to feel special yet uncomplicated.  I didn’t want to serve it grilled or steamed – something closer to “comfort food” seemed more fitting for October.  Lobster mac & cheese? Lobster pot pie seemed appealing, but I was worried of overcooking the lobster.  Then I thought: how about deconstructing the pot pie? More of a lobster stew with crostini?

Lobster Stew with Crostini

• Meat from 4 medium lobsters steamed and cut into 1 inch chunks
• 1 onion diced
• 2 celery stalks diced
• 2 medium carrots diced
• 2 medium parsnips diced
• 1 large yukon gold potato diced
• 1 tablespoon olive oil
• 3 tablespoon butter
• 1/3 cup flour
• 3 cups chicken broth
• 2 tablespoon fresh chopped parsley
• 2 cups milk
• salt and pepper

In a large stock pot melt 1 tablespoon butter with the oil.  Add the onion and cook until soft and translucent, about 3 minutes .  Add the diced vegetables and sautée on medium/high heat covered for 15 minutes, stirring once in a while and checking that the vegetables don’t brown.

Add 2 tablespoon butter. Once melted, add the flour and mix well until fully incorporated.  Cook for 2 minutes.  Add the chicken broth and parsley.  Bring to a boil, reduce the heat and simmer for 10 minutes.  Add the milk and return to a simmer.  Add the lobster meat, give the stew a stir and turn off the heat.  All you want to do here is heat the lobster.

Serve in large shallow bowls with the crostini.

Cheddar Crostini

• one baguette
• about 1/2 pound mild cheddar

Preheat oven at 400 degrees.

Cut the baguette into 1/2 inch slices on the diagonal to get long slices. Grate or slice the cheddar. On a sheet pan, cover the baguette slices with the cheese and bake in the oven for 8 minutes or until the cheese is melted, bubbly and golden.

NOTE: When getting lobster on the island we steam it in a bit of fresh sea water – if not you can get most fish markets to steam it for you.  As for the crostini, I count 2 per person when serving the stew but make sure there are extras on the table, since we found them quite addictive!

From my kitchen to yours,

CK, la fille du boucher