Maine Lobster Stew
Maine Lobster StewCourse: 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.