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Classic New England Recipes
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Lobster Stew
Fish and Seafood Recipes
Yield: 4 large servings
- 3 1-1/2 pound lobsters
- 1/4 pound butter (not margarine)
- 1-1/2 quarts milk
In a large pot, steam the lobsters until their shells just begin to turn red, about 4 minutes (the meat will be only partially cooked). Chill lobsters until cool enough to handle. Remove meat from tail and claws.
Melt butter in a frying pan. Add lobster meat to butter and simmer slowly. When done, the meat should turn beet red and be very juicy, and there should be no butter left in the frying pan. As the lobster meat absorbs the butter, heat milk slowly, making sure it does not boil. Add lobster to milk. If made correctly, this stew should not need any seasoning or any paprika for color. It will taste even better if refrigerated overnight and then reheated.
Comments
Note: Frozen lobster meat can be used for a stew if necessary, but I don't like it for anything else. You can keep it only about a month before it gets rubbery.
Reviews by Readers
IT IS BETTER THE NEXT DAY. IT HAS TIME TO GATHER THE FLAVOR OF THE LOSTER MEAT. JUST DO NOT BOIL IT. IT IS VERY GOOD. – Reviewed by SANDRA COOK
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New England Lobster Pie
Fish and Seafood Recipes
Yield: 4 servings
Reader Comments
Comment from Barbara Dunn on November 2, 2009
I used to make this often using a "Daisy Ham" instead of brisket during the year. I now live in California and the hams are not available here. This is one of my favorite meals.
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