Lobster Stew

Serves: 7
Total Calories: 206


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


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. Season to taste. Heat to serve hot.

Many cooks prepare the stew early in the day; refrigerate and reheat when needed.

Fun Fact: World War I, also called the First World War or Great War, was a major war centered in Europe that began in the summer of 1914 and lasted until November 1918. It involved all of the world’s great powers.

More than 70 million military personnel, including 60 million Europeans, were mobilized in one of the largest wars in history. More than nine million combatants were killed, largely because of great technological advances in firepower without corresponding advances in mobility. It was the sixth deadliest conflict in Western history. Germany agreed to a cease-fire on November 11, 1918, later known as Armistice Day. By the war’s end, four major imperial powers—the German, Russian, Austro-Hungarian, and Ottoman Empires—had been militarily and politically defeated and had ceased to exist. The former two states lost a great amount of territory, while the latter two were dismantled entirely. The map of central Europe was redrawn into several smaller states.

Nutritional Facts:

Serves: 7
Total Calories: 206
Calories from Fat: 109

This Lobster Stew recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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