Best H Ls Pure Maine Lobster Stew Recipes
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.
H L'S PURE MAINE LOBSTER STEW
Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic!
Provided by Hajar Elizabeth
Categories Lobster
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
- Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
- Add half&half and bring up to slight hot bubble.
- Simmer on low heat 15 minutes stirring occasionally and serve hot.
- I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
- I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
- Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
- You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.
Nutrition Facts : Calories 445.3, Fat 39.6, SaturatedFat 24.7, Cholesterol 167.7, Sodium 359.2, Carbohydrate 10.4, Sugar 0.4, Protein 13.5
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
LOBSTER STEW
This is how I make a Lobster Stew and I haven't gotten many complaints, lol. A Maine Lobster Stew is pretty much milk/cream, butter and lobster meat. There are not supposed to be other things in there. The milky broth get its flavor from the lobster and butter alone and should turn a slight orange color. This really needs to set overnight. What I usually do is make the stew, cool, refrigerate and then in the morning I will check to see how thick it is. I may add a little extra milk at this point. This is also a pretty forgiving recipe. It all depends on the amount of cooked lobster meat you have available. I've made smaller batches and larger batches. Its really hard to mess up....unless the milk/cream curdle. Make sure to add these ingredients slowly and to not let the stew come to a boil. You really don't want all that lobster meat to taste like sour milk. You can get 2 cups of lobster meat from about 4-5 cooked lobsters. Make sure to pick out ALL the meat and not just from the claws and tail. I didn't include the amount of time to clean or cook the lobsters as it takes everyone different amount of time to do, but it will be the most time consuming part of the making of the stew. This is not a diet friendly meal. I would not suggest trying to substitute for the cream or butter.
Provided by Kim127
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a soup pot, melt the butter over medium high heat.
- Add the onions and cook until tender, about 5-7 minutes.
- Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
- Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
- Heat the stew til almost boiling, but do not let it boil!
- Take off heat and let cool.
- Refrigerate over night.
- Heat slowly the next day until hot but not boiling.
- We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).
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