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Posted on Sep 17, 2010 in
Cedros Island Yellowtail & Lobster Stew

I went on a five-day trip recently and the yellowtail fishing was incredible with fish up to 40 pounds being caught. This recipe is incredibly simple and lobster can be used exclusively to create more of a Northeast style stew, but I had to use up the yellowtail I brought home and it ended up being very good.


Cedros Island Yellowtail & Lobster Stew

Serves 8

1 ea. 1 1/2 pound Spiny Baja Lobster, steamed, meat removed, large chunks
1 pound Fresh Yellowtail, large chunk, seasoned
8 oz. Sweet Butter
4 oz. Extra Virgin Olive Oil
4 oz. Cognac

In a large saucepan, heat up the oil & butter. Add the yellowtail and brown for 3 minutes. Then add the lobster and cognac and flame off the alcohol.

1 Tbsp. Paprika
2 Cups Heavy Cream
2 Cups Evaporated Milk
2 Cups Whole Milk
1/4 Cup Chopped Fresh Chives
Kosher Salt & Fresh Ground Black Pepper

Add the remaining ingredients listed above and let simmer for 10-15 minutes, but do not bring to a boil or it may curdle the milk. The stew should take on a nice red color from the paprika and lobster meat - check the seasonings and then serve with crisp, warm bread.