Lobster Stew
  • Meat of one small lobster (note: I had to work from previously frozen lobster but recommend using fresh lobster if possible)
  • 3 tablespoons of butter
  • 2 cups of milk
  • 1 cup of light cream
  • ½ cup of sherry
  • 1 tablespoon of stock or seafood base (I used some previously frozen leftover stock from a lobster bisque I'd made)
  • 3 and ½ tablespoons of butter
  • white pepper
  • paprika
  • black pepper
  • salt
  1. Cook the lobster. Remove the meat and cut it into bite-sized chunks. Heat three tablespoons of butter in a frying pan. Add the lobster and seafood stock (or base) to the pan, sprinkle with paprika and sauté on a low heat for about 6 minutes. Add the sherry and cook for another four minutes. Add a dash of white pepper, salt and pepper then remove from the heat.
  2. Add the milk and cream to a saucepan and cook under low heat until scalded (until tiny bubbles form on the edges of the saucepan but without letting the milk come to a boil). Pour the scalded milk/cream mixture into your saucepan of sauteed lobster (you may want to adjust how much of the mixture you use, depending how much lobster you have. I didn't pour in all my milk/cream mixture).
  3. If time permits, let the stew chill in a refrigerator over night or sit in a double boiler for an hour or so to enrich the flavor (while I always use a double boiler to enhance the flavor of my lobster newburg, I ate this lobster stew directly after it was cooked and it still tasted amazing).
Recipe by Maine-ly Lobster at https://mainelylobster.bangordailynews.com/2015/03/27/home/lobster-stew-recipe/