| Maine Lobster Stew Recipe |
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.
saute onions to soften , add potatoes and broth liquid and simmer to make the potatoes very soft to thicken the broth
mash all the red coral with butter and hot broth and add to simmering broth
add butter and cream to broth. keep stirring and don't let it BOIL.
mash green tamale and add a little at a time to the broth.Too much tamale can turn the broth to a greenish color . But it also flavors the broth perfectly. Add and taste until you are satisfied with the flavor. you probably will not use all of the tamale.
I make tamale toasts out of the remainder. Buttered toast and tamale spread.
Add the lobster meat and don't let it boil!!!! Make sure the bottom does not brown. If you feel the stew sticking to the bottom of the pot do not scrape it up; leave it and turn the heat down.
add white pepper, Cholula© to flavor not to make it spicy. Chili sauce brings out lobster flavor
add paprika to color the dish. This is an incredible way to eat Maine lobster.
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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.
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