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Maine lobster stew

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Ingredients/Components

butter - 1 Tbsp
water - 1 Tbsp
lobster meat - 2 lb
milk, heavy cream or half and half - 2 qt

How to make maine lobster stew:

Thaw lobster tails by separating them and setting out (room temperature) for approximately 4 hours.

Place lobster tails in rapidly boiling water for 10 minutes, then cool by placing in cold water. Remove meat from shell and devein tails. Cut lobster meat up into bite-size pieces. Saute meat in frying pan with 1 tablespoon butter and 1 tablespoon water. Heat milk to a scald in a large pot. You may use heavy cream or half and half if you would like a thicker stew. Add lobster to milk, stir, then remove it from heat and let cool. Refrigerate overnight. Lobster stew becomes most flavorful when it is allowed to sit overnight. Reheat and serve. This should serve 5.

Note: Two pounds of lobster meat may be used in this recipe if you do not have lobster tails.

Recipe categories: Soups & stews, Shellfish, Lobster.

Rating:

3.7

Average rating: 3.7, total votes: 7

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