Lobster Stew Recipe

We first had this version of lobster stew on a blustery November Saturday night four years ago. Served with a fresh green salad and good friends, it warmed us physically and mentally.

This comes from a real Mainah.
She says:

My family went to the Pemaquid--New Harbor area every summer for years and this is one of the recipes that I have continued to make as a result of those memorable summers on the coast of Maine. We were always able to get lobsters right off the boats. All amounts are estimates and as long as there is a lot of lobster, then it will be a success. I am sure that my mother never really measured any of the ingredients, but just made sure that there was ample lobster meat in every bowl.

We know that we love it, and more complicated recipes don't taste any better . In honor of Trap Day, we present

Joan's Easy Lobster Stew

5 or 6 cooked lobsters (anywhere from 1 to 1-1/2 lbs. each)

6 cups of milk

2=1/2 cups of light cream (can use heavy if not on a diet--or sometimes my mother even used evaporated milk)

2 sticks of butter

salt and pepper to taste

Steam the lobsters and pick out the lobster meat. Cut the lobster meat into large chunks and saute in butter over low to medium heat until it turns a bright red.

While the lobster is sauteing, put the milk into a large pot and heat on low heat making sure it does not boil. When the milk is hot, add the lobster and slowly add the cream. Continue to heat over low to medium heat until hot...being careful not to boil. Add salt and pepper to taste and serve with oyster crackers.

This lobster stew is even better when left to cool and then reheated.

maine
Cooking