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Lobster Stew
SUBMITTED BY:
Marion Mason
"This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers."
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(16)
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COOK TIME
25 Min
READY IN
25 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lobster meat
1 cup butter
2 quarts half-and-half cream
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DIRECTIONS
Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!
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REVIEWS
Reviewed on Oct. 16, 2006 by treefrog
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treefrog
Oct. 16, 2006
Try 1 stick of butter, 1 T of paprika, 1 lb of lobster, 2 cups whole milk, 2 cups evaporated milk, 2 cups of heavy cream. This is based on Morrison's of Portland, ME famous recipe.
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17 users found this review helpful
Try 1 stick of butter, 1 T of paprika, 1 lb of lobster, 2 cups whole milk, 2 cups evaporated...
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Reviewed on Dec. 11, 2003 by KIMBERLY CARR
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KIMBERLY CARR
Dec. 11, 2003
Well, I am an actual Mainer, and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first, make the stew the night before, as it will intensify greatly over night. Secondly, most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again, this is a great base for classic lobster stew.... coming from a MAINER (born and raised).
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15 users found this review helpful
Well, I am an actual Mainer, and I thought this was an excellant base for Lobster Stew. ...
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Reviewed on Dec. 11, 2003 by RVC1
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RVC1
Dec. 11, 2003
This is absolutely an authentic recipe. My best friend, her parents and grandparents are all from Maine and make their living from the sea. This is exactly how they make their Lobster Stew. Sometime a few chopped scallions are added. Thanks Marion, for sharing.
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13 users found this review helpful
This is absolutely an authentic recipe. My best friend, her parents and grandparents are all...
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Reviewed on Dec. 11, 2003 by BEVYG1
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BEVYG1
Dec. 11, 2003
That is not the way to make a good lobster stew. When you say it's a Maine recipe try asking a Mainer
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11 users found this review helpful
That is not the way to make a good lobster stew. When you say it's a Maine recipe try asking...
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Reviewed on Dec. 11, 2003 by MICKJVAL
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MICKJVAL
Dec. 11, 2003
Thanks Marion. I grew up in Maine, but now live in the Midwest. I remember my Mother making this fabulous stew every Christmas Eve. Your recipe tastes just liker hers!
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10 users found this review helpful
Thanks Marion. I grew up in Maine, but now live in the Midwest. I remember my Mother making...
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Reviewed on Dec. 11, 2003 by MARY BETH MCCORMACK
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MARY BETH MCCORMACK
Dec. 11, 2003
I have lived in Maine for 33 years. This is lobster stew the way it should be! By making it the day before, the flavor is stronger. If you already have the lobster meat picked from the shell...this is a very simple meal. Very good!
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10 users found this review helpful
I have lived in Maine for 33 years. This is lobster stew the way it should be! By making it...
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Reviewed on Jan. 19, 2005 by
Verna
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Verna
Jan. 19, 2005
I lived in Maine for my first 22 years, and this is almost exactly the recipe my Grandfather made every weekend during lobster season! He usually used milk and a can of evaporated milk, which tastes pretty close to half-and-half but has less fat. Yummmmm!
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4 users found this review helpful
I lived in Maine for my first 22 years, and this is almost exactly the recipe my Grandfather...
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Reviewed on Apr. 9, 2008 by Bonsie
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Bonsie
Apr. 9, 2008
Mmmm.. having grown up in a small Maine island fishing I know this is the one! This is the way my family has always made it. Luxuriously rich and delicious! For ultimate flavor I heat it through when making it, then refrigerate overnight and reheat gently the next day. Lobstah stew doesnt get any bettah!
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2 users found this review helpful
Mmmm.. having grown up in a small Maine island fishing I know this is the one! This is the way...
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Reviewed on Feb. 14, 2005 by GROOBY
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GROOBY
Feb. 14, 2005
This soup is reason people brave the Maine winters. I loved it. But I admit I added a little Old Bay seasoning to give it a little Maryland attitude.
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2 users found this review helpful
This soup is reason people brave the Maine winters. I loved it. But I admit I added a little...
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Reviewed on Feb. 13, 2005 by
LDOUGLAS1996
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LDOUGLAS1996
Feb. 13, 2005
I'm a Mainah and this is absolutely, authentically, MAINE. Delicious. We used a little extra lobster, but we were a bit piggish about it!
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2 users found this review helpful
I'm a Mainah and this is absolutely, authentically, MAINE. Delicious. We used a little extra...
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