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1/2 Photos of 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.
Units: US | Metric
Serving Size: 1 (307 g)
Servings Per Recipe: 4