This is the real deal for people in Maine. I have lived on the Maine coast all my life and this is the way we make lobster stew. The secret to rich flavor is using the tomalley and the roe. Once cooked, it disappears into the stew giving it a wonderful flavor. For those that add other ingredients like extra spices, vegetables, etc. it is not authentic Maine lobster stew. We serve this every Christmas Eve in my family.

Reviewed On: Dec. 23, 2009

This recipe was a huge favorite at work. I generally do not like fudge but this recipe has changed my mind. Will make again. I don'tkeep mixed spices around so I added my own amounts of cinnamon, nutmeg, ginger and cloves.

Reviewed On: Dec. 18, 2009

Thss was a great recipe! I actually made it as written with no substitutions. I don't like heavily battered, fried foods so this batter was perfect for a light, crunchy layer on the outside of the chicken. I quardrupled the recipe for a card tournament and it held up great in a crock pot.

Reviewed On: Feb. 21, 2009