Maine Lobster Stew Recipe

[pumba]

4 fresh lobsters
4 Tablespoons butter
reserve liquid from lobsters
1 pint heavy cream
1 quart of milk
salt and pepper

1. Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several platters to cool and
catch the juices.

2. After the lobsters have cooled, pick the meat from them. Remove the green liver (tomalley) and
any coral (roe) found.

3. After all the meat is picked out, saute tomalley and roe in 1 1/2 tablespoons of butter in a heavy
cooking pot for three minutes.

4. Add more butter and some of the lobster meat into the pot. Repeat this until all the lobster meat
has been sauted for five to ten minutes.

5. Add the cream, the reserved juice, and the milk.

6. Simmer uncovered on low heat for several hours, taking care not to boil.

7. Salt and pepper to taste.


Note: To enhance the flavor of the lobster stew, make it the day before you plan to serve.

 

[Beth E. (NJ)]

This sounds good Pumba! But I would have a hard time getting past the steaming part. I would want to eat them right then.