Lobster Stew Recipe

In a large pot, steam or boil the lobsters for 12 minutes. Drain, and when cool enough to handle, pick the meat, reserving the green tomalley and any red roe that you get from the bodies and tails. Discard the black intestinal strip from the tails. Cut the meat into bite-size pieces.

In a soup pot, melt the butter. Add the tomalley and roe and cook for 2 minutes over medium heat, crushing the roe with the back of a spoon to break it into small bits. Add the lobster meat and cook for 3 minutes.

Add the milk, cream, and wine. Bring to a boil, stirring often. Add the tarragon, salt, and pepper. When the mixture comes to a boil, the stew is ready to ladle into bowls.