Maine Lobster Stew

This past month has been very busy for me. Moving to a new apartment, visiting family and traveling have filled up all my free time.  I will finally be posting a lot again this coming month. Look out for tons of new recipes, starting with this one! As promised in this post, I wanted to recreate the lobster stew I had this summer on the Maine coast.  I was able to whip up a similar lobster stew to the one we ate at  J.R Maxwell and Co. Family Restaurant. It came out just as good, if not better!









Ingredients: (Serves 2)

Two 1-pound lobsters (I used 1.25 lb)
4 Tbsp salted butter
1/2-2/3 cup dry sherry 
2 cups whole milk
1 cup cream
2/3 cup lobster juice
1 dash cayenne
4 dash paprika 
1/2-1 Tsp salt (or to taste)
1/2 tsp ground pepper
8 oz. mushrooms (optional), chanterelle preferred

Directions: 
1.  Steam lobsters for 12 minutes, save 2/3 cup of the remaining lobster water (lots of flavor here), remove and shell tail, claw and elbow meat.  Chunk meat into bite sized pieces (remember to remove waste tract from the tail!).  Save a few large pieces of shell.

2.  Simmer saved shells in butter, on low-medium (don't burn butter), add optional mushrooms to sauté.  Cook 10 min.  Without mushrooms, this will give the butter a bright orange color form the shells!

3. Remove shells, add lobster juice and sherry.  Add cream, milk, salt, pepper, paprika, cayenne.  Bring heat to medium.

4.  After stew if fully heated, taste it.  Add extra sherry or salt in small increments until desired flavor strength is met.  Once met, add lobster meat and cook another 2 minutes.

5. Serve with your favorite crackers and buttered bread for dipping.  Garnish each full crock with a final dash of ground pepper and fresh parsley.

6.  Enjoy this very rich stew - it is incredibly filling!

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