Yellowtail & Lobster Stew Recipe

I went on a five-day trip on the Royal Polaris a while back and the yellowtail fishing was incredible with anglers loading up on fish up to 40 pounds. With the yellowtail season on the horizon, I thought I’d share this incredibly simple recipe that can be used with lobster to create more of a Northeast-style stew or chowder. I had to add the fresh yellowtail I brought home from that trip and man, was it good!

INGREDIENTS: Yellowtail & Lobster Stew Recipe

Serves 8

  • 1.5 Pounds of spiny baja lobster, steamed, meat removed, cut into large chunks
  • 1 Pound fresh yellowtail, seasoned and cut into large chunks
  • 8 ozs. Sweet butter
  • 4 ozs. Extra-virgin olive oil
  • 4 ozs. Cognac
  • 1 Tbsp. Paprika
  • 2 Cups heavy cream
  • 2 Cups evaporated milk
  • 2 Cups whole milk
  • ¼ Cup chopped fresh chives
  • Kosher salt and fresh-ground black pepper

DIRECTIONS

In a large saucepan, heat up the oil and butter. Add the yellowtail and brown the meat for three minutes. Add the lobster and cognac and flame off the alcohol.

Add the paprika, heavy cream, evaporated milk and whole milk, chives and salt and pepper, and let simmer for 10 to 15 minutes, but keep an eye on it. You do not want to let this to come to a boil or it may curdle the milk. Let the stew simmer until all of the flavors are well combined.

The stew should take on a nice red color from the paprika and lobster meat. Taste the stew to check the seasoning and then serve with crisp, warm bread.

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