H Ls Pure Maine Lobster Stew Food

MAINE LOBSTER STEW

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.

H L'S PURE MAINE LOBSTER STEW

Steps:

• Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
• Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
• Add half&half and bring up to slight hot bubble.
• Simmer on low heat 15 minutes stirring occasionally and serve hot.
• I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
• I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
• Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
• You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.

LOBSTER STEW

Steps:

• In a soup pot, melt the butter over medium high heat.
• Add the onions and cook until tender, about 5-7 minutes.
• Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
• Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
• Heat the stew til almost boiling, but do not let it boil!
• Take off heat and let cool.
• Refrigerate over night.
• Heat slowly the next day until hot but not boiling.
• We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).

NEW ENGLAND LOBSTER STEW

Steps:

• Gently heat the milk and cream in a large pot (do not allow to boil).
• In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
• Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
• Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
• Add in salt to taste.
• Taste is much better if refrigerated and reheated the next day.
• Serve with oyster crackers.