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Maine Lobster Recipes
Maine Lobster Stew
MAINE LOBSTER STEW
IMPORTANT! NEVER LET THE STEW BOIL ONCE THE LOBSTER MEAT OR THE CREAM HAS BEEN ADDED!!!
Maine lobsters at least 1.5 lb for easier picking Use one lobster per diner. Better yet, use larger 3 pound Maine lobsters; you get 30% more meat and they are easier to pick clean. onions diced potatoes diced broth clam or fish if you have it, if not chicken broth butter cream Hot sauce I use Cholula ® Hot Sauce "Big Fan of Cholula®" white pepper paprika
Cook the Maine lobsters (see how to boil lobster) in a closed pot following boiled lobster recipe, pick out all the meat, trim off the feathery gills ( they are bitter ) remove carefully all the red coral and green tamale separately remove and discard the head sack which is full of sand and grit retain all the shells and inside carcass for broth
chop and break up all the retained shell and bodies. Roast them for 15 minutes at 325 degrees and then simmer in broth or water for several hours to make a flavored lobster broth. when done you will notice a small amount of red coloring on the surface. Add some olive oil or butter and it will pick up the red coloring- skim off this and retain. Strain the remainder into a sauce pan add the skimmed off liquid and reduce. You can skip this step and use the paprika and the hot sauce for coloring.