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Labor Day Weekend Lobster Stew Recipe

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This recipe for Labor Day Weekend Lobster Stew is from The Michaud Sisters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lobsters, cooked, picked, cut into chunks... 1 can evaporated milk, 1 quart half n half (or whole milk works, too) and TWO (yes two) sticks of salted sweet cream butter!
Directions:
Directions:
In a large skillet, saute COOKED lobster meat for about 5-10 minutes on medium heat. This simply releases some of that "red" into your stew to make it orange. But is a KEY step! Saute in one HALF of a stick of butter... when you're done sautéing, add can of evaporated milk, and quart of half and half (or milk, either do the trick, I actually prefer milk over half and half!) and then you add the other 1.5 sticks of butter, turn the heat on LOW and wait....

You want that heat to stay on low for two reasons. One, it slowlyyyy melts those butter sticks, and two, it gives the stew time to "cure"...
Personal Notes:
Personal Notes:
This recipe is an amended version of what my mother always made...She would have LOVED this version.

Finally, this stew, generous with fresh lobster meat was made possible because of my son who has had a Maine Lobster License.

 

 

 

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