Lobster stew with vegetables

 

Makes 4 servings

• 8 ounces potatoes, pared and cut into ½-inch dice (1¼ cup)
• 2 carrots, pared and cut into 1½ x ¼-inch strips
• 6 ounces green beans, trimmed and cut diagonally into 1-inch pieces
• 1 leek, well washed, tough green removed, cut into ½-inch dice
• ¾ cup heavy cream
• ½ cup dry white wine
• 1 pound cooked lobster meat, cut into ½-inch thick slices or chunks (about 1½ pound lobsters)
• ½ cup frozen peas, thawed
• 1 teaspoon chopped fresh tarragon or ¼ teaspoon dried
• Pinch of ground hot red pepper
• 2 tablespoons snipped chives

1. Cook potatoes in large pot of lightly salted water for 3 minutes ; add carrots and green beans and cook 4 minutes.
2. Add leek, cook 30 seconds, drain, rinse under cold water and drain again.
3. Combine heavy cream and white wine in large skillet ; bring to boiling.
4. Reduce heat, simmer 4 minutes ; add potatoes, carrot, green beans, leek, lobster, peas, tarragon and ground red pepper.
5. Return to simmer for 4 minutes until lobster is heated through and sauce coats lobster and vegetables ; stir in chives and serve.

BON APPÉTIT