Maine Lobster Stew

Recipe by Mimi in Maine
READY IN: 1hr 30mins


  • 4
    fresh lobsters (reserve cooking liquid from lobsters)
  • 6 -8
    tablespoons butter
  • 1
    quart whole milk
  • salt and pepper


  • 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.