Lobster Stew
 
blue harbor house bed and breakfast 
camden, maine 04843 
 
2   lobsters (about 2 cups of meat)
4 medium  red potatoes
6 tsp  butter
1/2 cup  onion
1/2 cup  chopped celery
1/2 cup  grated carrots
1/4 cup  chopped scallions
1/4 cup  chopped leeks
1/4 cup  chopped red bell pepper
1/4 cup  chopped green bell pepper
1 can  evaporated milk
2 cup  whole milk
1 cup  sherry
1 tsp  sesame seeds
  salt and pepper to taste
  fresh parsley sprigs for garnish
 
in a large stock pot or lobster pot, boil lobsters in 2 quarts salted 
water until done, about 20 minutes. discard water. allow lobsters to cool. 
remove meat and tamale (the green stuff) from shells. save tail and claw 
shells. boil potatoes in 2 cups water until completely cooked and very 
soft. drain and reserve water. cut potatoes into quarters. in a large, 
non-reactive stock pot, saute 4 teaspoons butter, onion, celery, carrots, 
scallions, leeks, and bell pepper. add evaporated and whole milk, sherry, 
potatoes, and potato water to pot. lower heat to simmer. 
 
cut lobster meat into pieces. saute lobster meat and tamale in 2 teaspoons 
butter and sesame seeds for 5 minutes. add to stew. saute shells in same 
pan for 5 minutes and add to stew. (the shells will give the stew a 
roasted flavor.) cook at low heat for 1-1/2 hours. salt and pepper to 
taste. remove lobster shells and serve in large soup bowls. garnish with a 
sprig of fresh parsley. 
 
 
 
-- 
(ID: 11886) Mirror: rec.food.recipes: Thu, Jul 10, 2003


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