Morrisons Lobster Stew Recipe 45

Steps:

• Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.

Steps:

• In a soup pot, melt the butter over medium high heat.
• Add the onions and cook until tender, about 5-7 minutes.
• Add lobster meat and Mrs. Dash and cook for another 5-7 minutes. Stir occasionally.
• Add the evaporated milk slowly. Next add the milk and cream slowly, stirring at the same time.
• Heat the stew til almost boiling, but do not let it boil!
• Take off heat and let cool.
• Refrigerate over night.
• Heat slowly the next day until hot but not boiling.
• We like to serve ours with oyster crackers or some fresh, chewy type bread (like sourdough).

Steps:

• Melt the butter in a deep pot, add the lobster scraps, crush them down well with a potato masher and cook over low heat, stirring constantly, for 5 minutes.
• Add water to not quite cover, bring to a boil, lower heat to moderate and cook, uncovered and stirring often, for 20 minutes. Strain off broth and discard scraps.
• Put broth into a deep saucepan and boil hard until it is reduced to 1 cup. Add milk, cream, seasonings and lobster meat and heat through without boiling. Cool quickly and refrigerate for 1 to 2 days to develop flavor. Heat through (without boiling) before serving.

Steps:

• 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.

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!