New England Lobster Stew Recipes

Steps:

• Gently heat the milk and cream in a large pot (do not allow to boil).
• In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
• Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
• Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
• Add in salt to taste.
• Taste is much better if refrigerated and reheated the next day.
• Serve with oyster crackers.

Steps:

• In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.

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!

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:

• Wash and clean the oysters.
• Bring the oyster liquor to a boil and skim.
• Add oysters and seasonings and cook until oysters are plump and the edges curl.
• Add the hot vinegar and pour into sterilized jars; seal.
• Allow to stand at least 24 hours before serving to allow flavors to blend.

Steps:

• Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
• Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
• Salt and pepper to taste. The stew will take a lot of seasoning.
• Heat to serving temperature and serve.

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.