Maine Lobster Stew

Directions

• 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!