JFK's Lobster Stew
Source of Recipe
Locke-Ober, Boston, MA SAVUER Magazine Sept/Oct 2002 Issue
Lobster Stew has been on the menu at Locke-Ober for generations and was a favorite of John Fitzgerald Kennedy's. Lydia Shire renamed the preparation in his honor. The stew is very rich -- but Shire likes to add a pat of butter just before serving.
6 1-lb. live lobsters, rinsed
Salt
14 (fourteen) Tblsp. butter, softened
6 cups milk
2 cups heavy cream
Pinch cayeene
1-2 pinches paprika
Freshly ground pepper
1/2 tsp. fresh lemon juice
Leaves from 2 sprigs of parsley, cut into thin strips
1 cup medium dry or cream sherry
Instructions
Plunge lobsters into a large pot of boiling salted water over high heat and boil until just cooked through, about 4 (four) minutes. Transfer lobsters to a large bowl of ice water to prevent them from cooking any longer and keep them submerged until completely cool.
Drain lobsters, separate tails and claws from bodies, setting bodies aside. Crack shell and remove meat from tails and claws, reserving tail shells. Discard claw shells.
Cut lobster meat into large pieces and set aside in the refridgerator.
Melt 8 Tblsp. of the butter in a large, wide heavy-bottomed pot over medium high heat. Add lobster bodies and tail shells and cook, turning often until shells turn deep red--about 5-8 minutes. Add sherryand boil for 2 minutes, then add milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thicken slightly, 20-25 minutes. Add cayenne, paprika and season to taste with salt and pepper.
Remove pot from heat, set milk infusion aside to cool, cover and refridgerate overnight.
The following day, strain milk infusion into another medium pot, discarding solids and bring to just a simmer over medium heat.
Meanwhile, melt 4 Tblsp. of the butter in a large skillet over medium heat. ASdd lobster meat and heat until warmed through, 3-5 minutes,then add to milk infusion in pot. Add lemon juice and adjust seasonings.
Divide stew between 6 warm bowls, add some of the remaining 2 Tblsp. of butter to each bowl, and garnish with parsley.
Please read this recipe through carefully. Must be made the day before to allow for overnight refridgeration. Good Luck and ENJOY!
Jimmy Carter's Peanut Brittle
3 C. granulated sugar
1 1/2 C. water
1 C. light corn syrup
3 C. raw, unblanched peanuts
1 tsp. baking soda
1/4 C. butter
1 tsp. vanilla extract
Recipe
In a 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches 232ºF on a candy thermometer, or until it spins a two-inch thread when the spoon is raised.
Stir in peanuts. Continue boiling, stirring occasionally, until mixture reaches 300ºF or until a small amount of mixture separates into threads which are hard and brittle when dropped into very cold water. Remove from heat; stir in baking soda, butter and vanilla extract. Quickly pour into two greased jellyroll pans. As mixture begins to harden, pull until thin.