Maine Lobster Stew with Vine Ripened Tomatoes and Fresh Basil

INGREDIENTS:

2 – 1-1/2 pounds Maine lobsters

12 vine-ripened tomatoes

1 large yellow onion

salt, pepper, granulated garlic, nutmeg to suit own taste

4 Tablespoons sugar

To taste Worcestershire sauce

1 stick unsalted butter

To taste sherry

1 quart light cream

12 fresh basil leaves

To taste Franks Red Hot Sauce

1 pinch of baking soda

DIRECTIONS:

Cook Maine lobsters, reserving the water. *  Remove all cooked Maine lobster meat from shells and coarsely chop.

Place tomatoes in blender and puree.  Sauté onions until soft, then add to blender and puree.

Place pureed tomatoes, pureed onions, salt, pepper, garlic, and nutmeg in pot.  Simmer over medium heat for 30 minutes.  Bring to a rolling boil and reduce to low heat.  Add sugar and Worcestershire.  Add pinch of baking soda to neutralize acid of tomato.

Melt butter in sauté pan and add Maine lobster.  Over high heat, add a splash of sherry and cook until slightly reduced.  Add Maine lobster mixture to tomato mixture.  Stir in cream and basil leaves.  Add splash of Franks Red Hot and heat through.

Serve and enjoy!

*Bring reserved water to a boil and reduce to one half the amount. Save this liquid for the next day.

This recipe is best made the day before.  The taste is much better the next day, allowing all of the flavors to incorporate.  When reheating the stew, you may want to thin it with your reserve liquid.

NUTRITIONAL:

Per serving:

calories               679.9

carbohydrate         39.9  g

cholesterol             215  mg

total fat                 49.0  g

protein                  25.0  g

sodium                   466  mg

dietary fiber            4.1  g

calcium                  301  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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