Maine Lobster Stew
Recipe: #4053
January 13, 2012
Categories:
"Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any) and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it "the Maine-way", you will think that you are sitting on the wharf eating. Make it a day ahead to enhanse the flavor of the stew."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (431.2 g)
- Calories 410.3
- Total Fat - 27.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 191.9 mg
- Sodium - 444.8 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 0 g
- Sugars - 6.2 g
- Protein - 17.3 g
- Calcium - 456.5 mg
- Iron - 0.9 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the lobsters for about 18 minutes; when done place them on several platters to cool and catch the juices--do not throw the juices away.
Step 2
After they are cool, pick the meat from thm; remove the tomalley (green liver) and the roe (coral) if it is found.
Step 3
After the meat is picked, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
Step 4
Add more butter and some of the lobster meat into the pot; repeat this until all the lobster meat has been sauted for 5-10 minutes.
Step 5
Add the cream, reserved lobster juices from the platter, and the milk.
Step 6
Simmer, but DO NOT boil, uncovered on low heat for about an hour or so (remember, take care not to boil); add salt and pepper to taste.
Step 7
Make this a day ahead to enhance the flavor and you'll be glad that you did.
Step 8
NOTE: A rule of thumb for figuring amounts----4-5 ounces meat per person; 1/2 stick butter per person; 1 cup half and half per person.
Tips
No special items needed.
1 Reviews
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