July 19, 2005
For Immediate Release
Orlando, Fla. – With its creamy base and morsels of succulent
lobster meat, the lobster stew at Doc’s Restaurant immediately conjures
images of a New England clambake.
The same can be said of the Cape Cod clam chowder with its chewy clam bits and wedges of potatoes simmered in a flavorful stock.
For Neil Connolly, the seafood dishes evoke memories of a
distinguished family who savored the regional classics as much as the
next New England native.
As a private chef for Sen. Edward Kennedy's family for more than 11
years, Connolly can recall preparing the seafood delicacies at the
Kennedy compound at least once a week and were often served as a first
course at many family gatherings.
When a Kennedy member requested a bowl of lobster stew, the lobster
was pulled straight from Hyannisport Bay from lobster traps that
belonged to the Kennedy clan.
Within minutes, Connolly could prepare a fresh serving of lobster stew with the sweetest and freshest lobster meat.
Lobster stew originated as the fisherman’s approach to lobster.
Fishmongers concocted the delicacy from lobster scraps left over from
clambakes. Considered the most prized catch in New England’s waters,
lobster has always been a regular staple in many New Englanders’ diets.
“It’s a real traditional dish in New England, even though
lobster is expensive,” Connolly said. “But a lot of people trap their
own lobsters in New England because lobster is plentiful.”
Clam chowder made its debut in New England centuries ago. Clam
chowder dates back to the Native Americans, who gathered clams from the
beach and steamed them in water over an open fire.
For Connolly, a New England native whose Orlando-based restaurant
focuses on world fusion cuisine, including the New England delicacies
on the menu seemed like a natural fit. “
We touch on all different types of regional recipes,” he said.
Lobster Stew
2 tablespoons whole butter
2 tablespoons onions diced
6 ounces lobster meat cooked Sherry wine to taste
2 ounces lobster stock
10 ounces light cream
1 pinch paprika Salt and pepper to taste
4 fresh snipped chives for each bowl
In a hot sauce pan, add butter and onions.
Cook onions until translucent. Do not brown.
Add cooked lobster meat.
Deglaze pan with about 1 ounce sherry wine.
Add lobster stock and reduce
Add light cream, paprika, salt and pepper.
Bring cream to a boil and serve immediately.
Garnish with fresh chives.
Media Contact:
Krista Zilizi
Quantified Marketing Group
kzilizi@quantifiedmarketing.com
www.quantifiedmarketing.com
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