Auntie Anita's Lobster Stew

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"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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Ingredients

6 h 10 m servings 554 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 301 mg
  • 100%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
  2. Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
  3. Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
  4. Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.

Reviews

4

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. O...

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 m...

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.