Photo by Melody

Dave's Garden Cookbook: Maine Lobster Stew

The 2001 Dave's Garden Cookbook

Maine Lobster Stew

By poppysue

Category: Seafood

For 4 servings use 4 Chicken Lobsters
˝ C butter
1 quart rich hot milk
Salt & pepper to taste

Boil lobsters in 3-inches of briskly boiling, salted water. Remove meat immediately, saving the tomalley (the lobster’s green liver). Simmer the tomalley in ˝ cup of butter for 7-8 minutes, using a heavy kettle. Add the lobster meat, cut in fairly large pieces, and cook 10 minutes over low heat. Remove from heat and cool slightly. Add, very slowly, one quart rich hot milk, stirring constantly. Use salt & pepper to taste. Allow the stew to stand 5 or 6 hours before re-heating and serving.

  Extra Notes  
The preparation of the perfect Maine lobster stew is simple but is does not allow for short cuts. Stirring is most important in this masterpiece; otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect lobster stew are 1) The partial cooling before adding the hot milk, a mere trickle at a time; 2) the conatant stirring until the stew blossoms a rich salmon under your spoon; and 3) finally the “aging”, since every hour that passes improves the flavor. Two days are set up by masters of lobster stew for aging, with a minimum of 5-6 hours.

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