Macomber Turnip and Lobster Stew

This easy recipe makes the most of the complex Macomber sweetness that is brought out through slow-cooking, a deep and satisfying flavor that pairs suavely with lobster and miso. Don’t feel like lobster? Garnish instead with scallops or cubed tofu, sautéed in butter.
October 11, 2016

Instructions

Recipe and photography courtesy of Edible South Shore.

In a small soup pot with a heavy-gauge bottom and a tight-fitting lid, melt the butter over medium-low heat. Add the leek, stir and cook for a minute or two, then stir in the turnip. When all is nicely coated in butter, spread the mixture flat, put on the lid, and turn the heat down to its lowest setting. Allow the vegetables to sweat gently for one full hour, occasionally moving them around to make sure not the slightest bit of browning is occurring.

Remove the lid, turn the heat up to medium, add the red pepper, and stir. When you hear some sizzling, whisk together the miso and sake in a small bowl, and add it to the pot along with the water and salt. Simmer very gently for a few minutes, correcting the seasoning. Stir in the lobster (saving picturesque bits for garnish, if desired), and turn off the heat. Serve piping hot in heated bowls.

Serves 2, amply.

Ingredients

  • 3 tablespoons lightly salted butter
  • the pale part of one medium leek, sliced across the grain (½–1 cup)
  • 1½ cups diced Macomber turnip
  • a fat pinch of flavorful red pepper
  • 2 tablespoons sake
  • 2 tablespoons miso, preferably mellow white
  • 2 cups water
  • ¼ teaspoon salt
  • meat of one cooked and cleaned lobster, cut in hefty chunks
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