Hugh’s Low-Fat Maine Lobster Stew

Cheryl Wixson's Kitchen, Stonington, Maine

 INGREDIENTS:

(12 servings)

4 tablespoons butter
1-3/4 pounds cooked Maine lobster meat, cut into bite-sized pieces
1/2 gallon (8 cups) hot milk
Sea salt and fresh pepper to taste

DIRECTIONS:

In a heavy soup pot, melt the butter over medium-low heat. Gently stir in the cooked Maine lobster meat and let simmer for 10 minutes. Remove from heat and let cool slightly. Gradually add the hot milk, stirring constantly. Season the stew to taste with sea salt and fresh pepper. Allow the stew to stand 5 or 6 hours before reheating for serving. Refrigerate overnight for the best flavor.

This recipe makes 12 servings, each about 8 ounces or approximately 3 quarts of stew.


Note: Old time Maine cookbooks write about the preparation of the perfect Maine Lobster Stew. According to these long-time experts, stirring is most important in this masterpiece; otherwise it will curdle. The steps to success in the stew’s creation are:
1. The partial cooling before gently adding the milk a trickle at a time
2. The constant stirring until the stew blossoms a rich salmon color under your nose
3. And finally the aging, since every hour that passes improves the flavor. Masters of Lobster Stew set aside 2 days for "aging", with a minimum period of 5 to 6 hours.

NUTRITIONAL:

Per serving:

197 calories

19 grams protein

8 grams carbohydrates

10 grams fat

344 mg. sodium

less than 1 gram fiber

Rating	Review	User	Variation?
	This is the ultimate (yet calorie conscious) recipe that brings the flavor of Maine Lobster directly into your home. Like the finest restaurant! OMG this was great!	deesimms