Recipe by Delight
"Stirring is the most important thing 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, first, this partial cooling before ever so gently adding the milk - a mere trickle at a time. The constant stirring until the stew blossoms a rich salmon color under your spoon and, finally, the aging, since every passing hour improves ins flavor. Some 'experts' even say two days. Overnight is good and 5 to 6 hours improves its flavor considerably. Be sure to reheat slowly."
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2 (1 pound)
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.
Great, easy receipe! Only thing I added was a little bit of spices (salt, pepper, celery salt) and by little I mean only a dash.
I totally agree using the tomalley and the thick white substance from inside the claws makes all the difference in a stew... I've never used the eggs myself... maybe will try it next time. I'm making this tonight but using fresh frozen meat so dont have that option. I will next time I get fresh though!!!
Now that is how lobster stew is made, use the whole lobster and keep it simple. Anybody who says they changed this or you should do this are fools.
* Percent Daily Values are based on a 2,000 calorie diet.
Auntie Anita's Lobster Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 297
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