This stew is packed with 4 ounces of lobster meat in every pint. Melt 8 tablespoons of butter in a large wide heavy bottomed pot over medium high heat. This lobster body and milk mixture then sat in the fridge overnight. We like our stew with plenty of meat so start with 4 5 oz. Lobsters are generally low in fat though they are extremely high in cholesterol so although a treat they shouldn t be part of your regular diet if you have to keep your cholesterol levels in check.

Sauté carrots celery onion leek fennel peppercorns and bay leaves for 3 4 minutes. Our maine lobster stew recipe follows. Add the cream the reserved lobster juice from the platters and the milk. Heat over medium heat until hot. Purchase whole lobsters or buy lobster meat pieces for stew but be sure to have enough meat to serve a chunky and filling soup.

Stir and bring to a light simmer about 2 minutes. Add maine lobster bodies and tail shells and cook turning often until shells turn deep red 5 8 minutes. Repeat this until all the lobster meat has been sauted for five to ten minutes. Lobster stewed is what we have here really or oyster scallop and others as past tense of stew. Saute the meat with one stick of butter per person on medium heat stirring occasionally to prevent burning.

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Per person of fresh maine lobster meat. Deglaze pan with cooking sherry and add lobster body and shells. Where people in past times stewed we are likely to say simmer or reduce the heat and cook slowly whether you use the tomalley or not is up to you. Saute the lobster meat gently in butter until butter turns pink. So once the meat is removed he cooked the lobster bodies in butter sherry milk and cream.

Simmer but do not boil uncovered on low heat for an hour or two remember take care not to boil. Cut the maine lobster meat into large pieces and set aside in the refrigerator. If there are eggs in the lobster called coral add it to improve the color. The next day he removed the bodies strained the milk mixture and slowly reheated it. Add half and half slowly.

After the lobsters have cooled pick meat from lobsters. After all the meat is picked out saute tomalley and roe in 1 1 2 tablespoons of butter in a heavy cooking pot. In a large soup pot melt butter over medium heat. Steam or boil the lobsters eighteen minutes place cooked lobsters on several platters to cool and catch the juices. Remove green liver tomalley and any coral roe found.

Add more butter and some of the lobster meat into the pot. We recommend 16 ounces per person. Add more butter and some of the lobster meat into the pot. After the lobsters have cooled pick meat from lobsters. Simmer but do not boil uncovered on low heat for an hour or two remember take care not to boil.

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We recommend 16 ounces per person. Per person of fresh maine lobster meat. Stir and bring to a light simmer about 2 minutes. Sauté carrots celery onion leek fennel peppercorns and bay leaves for 3 4 minutes. This stew is packed with 4 ounces of lobster meat in every pint.