Maine Lobster Stew Made In Vermont Recipes
LOBSTER STEW
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.
Provided by Marion Mason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- 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!
Nutrition Facts : Calories 760.2 calories, Carbohydrate 14.7 g, Cholesterol 254.1 mg, Fat 68 g, Protein 25.1 g, SaturatedFat 42.4 g, Sodium 637.9 mg, Sugar 0.5 g
MAINE LOBSTER STEW
Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any), and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it the Maine-way, you will think that you are there sitting on the wharf eating. Make it a day ahead to enhance the flavor of the stew.
Provided by Mimi in Maine
Categories Chowders
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the lobsters for about 18 minutes.
- Place cooked lobsters on several platters to cool and catch the juices.
- After they are cool; pick the meat from them.
- Remove the tomalley (green liver) and the roe (coral) if it is found.
- After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
- Add more butter and some of the lobster meat into the pot.
- Repeat this until all the lobster meat has been sauted for five to ten minutes.
- Add the cream, the reserved lobster juice from the platters, and the milk.
- Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
- Add salt and pepper to taste.
- Make this a day ahead to enhance the flavor and you'll be glad you did.
- NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.
MAINE LOBSTER STEW MADE IN VERMONT
Steps:
- Saute scallion in butter until tender. Add flour to scallion mixture. Whisk over low heat for 2 to 3 minutes until thick and smooth. Add clam juice stirring constantly. Add bay leaf. Cook for an additional 3 minutes. Add lobster meat cut up into 1/2 to 1 inch pieces. Season with salt & pepper to taste. Preheat mixture of half & half and whole mile. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes. Do not allow it to boil. Cool and refrigerate. Taste is enhanced by allowing stew to cool overnight. Remove bay leaf. Add 4 dashes of Tabasco sauce. Reheat and serve with parsley garnish.Enjoy!
MAINE LOBSTER STEW
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Lobster
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scald the milk with the onion slice; remove onion and add remaining ingredients.
- Heat to boiling (taking care not to scorch milk) and serve immediately.
Nutrition Facts : Calories 225.1, Fat 16.6, SaturatedFat 10, Cholesterol 47.3, Sodium 741.5, Carbohydrate 11.6, Fiber 0.1, Sugar 13, Protein 8.1
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