Marjorie Standish Lobster Stew Food

LOBSTER STEW

Lobster Stew image

This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.

Provided by Marion Mason

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 25m

Yield 6

Number Of Ingredients 3

Ingredients

1 pound cooked lobster meat
1 cup butter
2 quarts half-and-half cream

Steps:

Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!

Nutrition Facts : Calories 760.2 calories, Carbohydrate 14.7 g, Cholesterol 254.1 mg, Fat 68 g, Protein 25.1 g, SaturatedFat 42.4 g, Sodium 637.9 mg, Sugar 0.5 g

SEAFOOD CASSEROLE

Seafood Casserole image

This recipe is from The Best Of Marjorie Standish, Seafood Down East Recipes. I just guessed on the can sizes for the minced clams and frozen shrimp soup because I had to put in a size for the recipe to be accepted. The can for the minced canned clams is about the size of a 5 ounce can of tuna and the soup is about the size of frozen juice concentrate.

Provided by Mainely Debbie

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb margarine, melted
1 cup Ritz cracker, crushed
1 cup bay scallop
1 lb haddock or 1 lb other fish
1 (5 ounce) can minced clams, undrained
1 (8 ounce) can frozen shrimp soup, thawed
1 small onion, finely minced

Steps:

Par boil the scallops for 3-5 minutes in water, drain and set aside.
Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
Mix melted margarine with crushed Ritz Crackers and set aside.
Combine cooked scallops, haddock, clams and onion.
Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
Before baking, cover top with remaining crumb mixture.
Bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 220.3, Fat 12.5, SaturatedFat 2.1, Cholesterol 63.2, Sodium 248.9, Carbohydrate 2.6, Fiber 0.1, Sugar 0.4, Protein 23.2

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