Lobster Stew with Vegetables


by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil

Yield: Makes 4 servings


  • 2 lobsters
  • 1/4 cup turnips
  • 1/4 cup carrots
  • 1/4 cup zucchini
  • 1/2 cup white leeks
  • 2 ounces shallots
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 pint heavy cream
  • Chervil chopped
  • Salt
  • Pepper


  1. Cook the lobster in boiling water for 20 minutes. Let cool.
  2. With a carving spoon, prepare small balls of the turnips, carrots and zucchini. Cook for 3 to 5 minutes in salted water.
  3. Julienne the white leeks.
  4. Cut the lobster, keeping the claws in full and cutting the tail in 2 or 3 pieces.
  5. Sauté the shallots and leeks in butter and olive oil. Add the lobster and heavy cream. The sauce should be a little thick. Season with salt and pepper. Heat for two minutes and remove the lobster.
  6. Heat the vegetables in the cream and add the lobster.
  7. Sprinkle with chervil and serve.


This segment appears in show #2817. Recipe courtesy of Jean Soulard © 2003 Jean Soulard
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