This is one recipe that I am asked for by chefs whose customers are New Englanders that are displaced, lost, under government protection in Arizona or Whitey Bulger. It is also a great recipe to make out of left over Maine lobster stew and left over lobster meat. Basically it is the same recipe ( Maine Lobster Stew ). But diced cooked carrots, green peas, fava beans if they are in season and diced red peppers (not green) also lightly boiled sliced white mushrooms. Heat and thicken the stew a little more with corn starch blended with milk, add more cream if necessary and more fresh Maine lobster if there is not enough. Season to taste, sherry can be added. Next you have to look up in your cook books on how to make biscuit dough. Bisquick has it right on the side of their box. Use pot pie dishes or a casserole dish. Brush the dough with butter, put tiny slices in the dough to let the steam out and cook in a preheated oven at 350 degrees F. until the dough is cooked with a nice toasted color but not too much. Biscuits turn bitter if they are cooked to long. You have to let the dish sit for awhile or tongues will be burned besides it tastes better after a little rest and cool down.
We highly recommend that for your Maine lobster recipes to come out
perfectly tasty that you use only live, fresh, quality, Maine Lobster.
Nothing compares to the fresh live Maine lobster for taste and texture.
Frozen and canned lobster products really do not compare in quality and a
definite frozen or canning taste and texture is noticeable with frozen
and canned Maine lobster meat and products.