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Maine Lobster Stew

Maine Lobster Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium




  • 1.5lb Maine lobsters

  • 12 tbsp. butter, separated

  • 6 cups milk

  • 2 cups heavy cream

  • 1 pinch cayenne

  • 1 cup medium or dry sherry

  • 1-2 pinches paprika

  • 1/2 tsp lemon juice

  • 2 sprigs parsley, leaves only, cut into strips

  • Salt and freshly ground black pepper


  • Bring a large pot of salted water to boil. Plunge in lobster and cook until just cooked through, about 4 minutes. Transfer to a bowl of ice water.
  • Drain and peel. Leave bodies, tail and shells. Chop meat into large chunks and put in a bowl. Cover and store in fridge until ready to serve.
  • Melt 8 tbsp. butter in a large heavy bottom pot over medium-high heat. Add lobster bodies and tail shells and cook until the shells turn a deep red, 5-8 minutes; stirring often.
  • Add sherry and boil for 2 minutes. Add milk and cream and bring to a boil. Reduce heat to medium-low and cook until mixture reduce by one-quarter and thickens slightly, 20-25 minutes; stirring often.
  • Add cayenne, paprika, and salt and pepper to taste. Remove from heat and set aside to cool. Once cool, cover and refrigerate overnight.
  • Strain milk mixture into another medium pot, discarding bodies and solid. Bring to a simmer over medium heat.
  • Melt 4 tbsp. butter in a large skillet. Add lobster meat and heat until warmed through, 3-5 minutes. Transfer to milk mixture pot.
  • Stir in lemon juice and adjust seasonings.
  • Divide stew between serving bowls. Garnish with parsley.
  • Enjoy!
Maine Lobster Stew
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