Fresh Maine Lobster Stew (2) Collection
gramp's hearty lobster stew 
maine lobster stew 
 
 
gramp's hearty lobster stew 
 
4 - 5 oz.  per person of fresh maine lobster meat
1/4 cup  (1/2 stick) of butter per person
  one cup whole milk or half&half per person
  salt and pepper to taste
  paprika
 
it gets mighty cold in maine come winter. one of grandfather's favorites 
is a piping hot bowl of maine lobster stew. once again the secret's in the 
butter. we like our stew with plenty of meat. so, start with 4-5 oz. per 
person of fresh maine lobster meat. saute the meat with 1/2 stick of 
butter per person, on medium heat, stirring occasionally to prevent 
burning. add sauteed meat to one cup whole milk per person (you may 
substitute half and half if you prefer a heartier base). simmer over low 
heat for 30 minutes -- do not allow it to boil. add salt and pepper to 
taste, then cool and refrigerate. lobster stew always tastes better if it 
is allowed to set overnight. serve the next day, piping hot. top with 
paprika and a few parsley flakes for decoration. 
 
http://www.maine-lobster.com/cooking.htm#stew 
 
 
fresh maine lobster stew 
cooko's lobster house 
number of servings: 2 
 
1 or 1-1/2 lb.  maine lobster
2 cup  milk (or use cream or non-dairy creamer)
  white pepper
  salt
2 Tbsp  butter
 
steam live maine lobster for about 12 minutes or until you can gently pull 
an antenna out. let cool. pick out all lobster meat. put all meat in saute 
pan and saute on a medium low heat with butter, add salt and petter to 
taste. when butter appears to be turning a reddish color, add milk or 
cream and let simmer for approximately 20-30 minutes. serve steaming with 
oyster crackers. 
 
 
-- 
(ID: 11896) Mirror: rec.food.recipes: Wed, Jul 9, 2003


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