Lobster Stew

Serves: 5
Total Calories: 288


1/4 - 1/2 cup butter or margarine
2 - 3 cups lobster meat
2 quarts milk
salt and pepper to season
coral and tomalley


In a kettle, melt butter over low heat and sauté the lobster meat, stirring until meat is pink in color. Add milk and continue cooking, stirring frequently. Reduce heat; do not boil. A double boiler at this stage is recommended. The stew will have blossomed to a rosy color. Add tomalley and coral. Heat to serve hot. Many cooks prepare the stew early in the day, refrigerate and reheat when needed.

Nutritional Facts:

Serves: 5
Total Calories: 288
Calories from Fat: 152

This Lobster Stew recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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