CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-09-15
Serves: 7-8
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 4 tablespoons olive oil
- 1/2 stick of unsalted butter
- 1/2 c sweet onion, diced or 5 to 6 scallions.
- 1/2 c green pepper, diced
- 1/2 c celery, diced
- 1/2 c potato, diced
- Seafood (3/4 pound Lobster meat + 1/2 pound small scallops or cube larger).
- 1/3 to 1/2 cup of flour
- 3 cups to 1 qt of homemade fish or vegetable stock.
- 1&1/2 cups heavy cream
- (can use whole milk providing you use more flour or potato to thicken).
- 1/2 teaspoon of paprika
- Salt and pepper to taste
Instructions
I've modified it to remove more than half the fat.
Start by: Heating olive oil & butter in a large heavy 4.5 qt. pot… I like cast iron (LeCreuset) for slow cooking. A quick saute of all vegetables. Add uncooked seafood and continue saute for 2 minutes. Blend in flour over low heat. Stir in most of the stock and cream, stirring, until slightly thickened.
Add salt pepper to taste. Add the Lobster meat in small pieces. Heat gently. Don't Boil!
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