Deglaze pan with cooking sherry and add lobster body and shells. Sauté carrots celery onion leek fennel peppercorns and bay leaves for 3 4 minutes. We have the best lobster stew in maine and you can have it shipped to your door. Add the cream the reserved lobster juice from the platters and the milk. Lobster stewed is what we have here really or oyster scallop and others as past tense of stew.
This stew is packed with 4 ounces of lobster meat in every pint. Add maine lobster bodies and tail shells and cook turning often until shells turn deep red 5 8 minutes. Steam or boil the lobsters eighteen minutes place cooked lobsters on several platters to cool and catch the juices. We recommend 16 ounces per person. This lobster body and milk mixture then sat in the fridge overnight.
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Our maine lobster stew recipe follows. Cut the maine lobster meat into large pieces and set aside in the refrigerator. Saute the meat with one stick of butter per person on medium heat stirring occasionally to prevent burning. Lobsters are generally low in fat though they are extremely high in cholesterol so although a treat they shouldn t be part of your regular diet if you have to keep your cholesterol levels in check. If there are eggs in the lobster called coral add it to improve the color.
Order once and you will be hooked. Melt 8 tablespoons of butter in a large wide heavy bottomed pot over medium high heat. This would become the base for the stew. Per person of fresh maine lobster meat. Add more butter and some of the lobster meat into the pot.
We like our stew with plenty of meat so start with 4 5 oz. Stir and bring to a light simmer about 2 minutes. We like our stew with plenty of meat so start with 4 5 oz. Order once and you will be hooked. Our maine lobster stew recipe follows.
Stir and bring to a light simmer about 2 minutes. Saute the lobster meat gently in butter until butter turns pink. This stew is packed with 4 ounces of lobster meat in every pint. Where people in past times stewed we are likely to say simmer or reduce the heat and cook slowly whether you use the tomalley or not is up to you. Deglaze pan with cooking sherry and add lobster body and shells.
