Lynn
06-25-2008, 10:56 PM
I love this recipe. I spent some time working in Maine and enjoyed the people and the food. Open a Northern Maine phone book and you will find many of the French family names of South Louisiana. It's awfully close to "Acadie".
Old Fashioned Lobster Stew
Ingredients:
2 Maine lobster, 2 lbs each
8 tablespoons butter
2 quarts half-and-half cream
¼ teaspoon cayenne pepper
Salt to taste
Directions:
1. Boil the lobster for about 14 minutes in plain unseasoned water.
2. Remove the lobster onto a large platter and allow to cool. Save the juice that drips onto the platter.
3. Pick the shell and cut lobster tail and claw meat into chunks.
4. The green stuff inside the shell is tomalley and the orange is roe. You may add this or not per your taste. Personally I like it.
5. Melt butter in a deep skillet or heavy sauce pan (big iron pot works great) and add lobster, sauté for 2 minutes on low heat.
6. Add Half & Half and the leftover juices and bring to barely a bubble. You don’t want to let it boil.
7. Simmer on low heat for about 15 minutes stirring often.
And it’s ready to eat. Simple. Tasty. And it’s even better the second day after a little overnighter in the fridge.
Enjoy.
Old Fashioned Lobster Stew
Ingredients:
2 Maine lobster, 2 lbs each
8 tablespoons butter
2 quarts half-and-half cream
¼ teaspoon cayenne pepper
Salt to taste
Directions:
1. Boil the lobster for about 14 minutes in plain unseasoned water.
2. Remove the lobster onto a large platter and allow to cool. Save the juice that drips onto the platter.
3. Pick the shell and cut lobster tail and claw meat into chunks.
4. The green stuff inside the shell is tomalley and the orange is roe. You may add this or not per your taste. Personally I like it.
5. Melt butter in a deep skillet or heavy sauce pan (big iron pot works great) and add lobster, sauté for 2 minutes on low heat.
6. Add Half & Half and the leftover juices and bring to barely a bubble. You don’t want to let it boil.
7. Simmer on low heat for about 15 minutes stirring often.
And it’s ready to eat. Simple. Tasty. And it’s even better the second day after a little overnighter in the fridge.
Enjoy.