Maine Lobster Stew

By nancy1cartlidge

Ingredients

• 4 chicken lobsters
• 1/2 c butter
• 1 qt rich hot milk
• salt and pepper to taste
• save tomalley and coral (if desired)

Details

Servings 4

Preparation

Step 1

For each full serving or bowl, allow the meat from one chicken lobster. After lobsters have been boiled remove meat immediately, saving the tomalley and coral if desired. For four servings, simmer the tomalley and coral in one-half cup of butter 7 or 8 minutes, using heavy kettle. Add the lobster meat, cut in fairly large pieces and cook 10 minutes over low heat. Remove from heat and cool slightly. Add very slowly, one quart rich hot milk, stirring constantly. Use salt and pepper to taste. Allow the stew to stand 5 or 6 hours before reheating for serving. This is one of the secrets of truly fine flavor. When cooling stew, do not cover until thoroughly cold or stew will curdle.