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Fish Grilled & Smoked, by John Manikowski

Serves 4-6

1 tablespoon olive oil
4-6 garlic cloves, finely chopped
1 stalk celery, finely chopped
1 small sweet white onion, finely chopped
1 medium tomato, diced
1 1/2 - 1 3/4-pound lobster
2 cups whole milk
1 cup tomato sauce
1/2 cup heavy cream
1/2 cup Fish Stock or clam juice
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh parsley
1 teaspoon freshly ground black pepper

1. Heat the oil in a large saucepan over medium-high heat. Add the garlic, celery, and onion and cook, stirring, for 8 to 10 minutes. Add the tomatoes. Simmer for 4 to 5 minutes. Turn off the heat and set aside.

2. Preheat a grill.

3. Lay the lobster on its back on a cutting board. Make an incision down the center of the tail almost to the tip, without cutting through the shell; split apart the tail.

4. Grill the lobster for 15 to 18 minutes, shell-side down, with the lid closed. Transfer the lobster from the grill back to a cutting board and remove the meat and tomalley. Discard the shell and set aside the meat.

5. Bring the milk, tomato sauce, cream, stock, and butter to a boil in the saucepan with the vegetables. Reduce the heat to low. Simmer for 10 minutes, stirring often.

6. Add the lobster meat and tomalley and the parsley and pepper. Cover and simmer over the lowest possible heat for 4 to 5 minutes, or until hot. Remove from the heat and ladle into bowls.

Oyster crackers are a must with this stew.


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