Maine Lobster Stew

Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several platters to cool and catch the juices.

After the lobsters have cooled, pick the meat from them. Remove the green liver (tomalley) and any coral (roe) found. After all the meat is picked out, saute tomalley and roe in 1 1/2 tablespoons of butter in a heavy cooking pot for three minutes. Add more butter and some of the lobster meat into the pot. Repeat this until all the lobster meat has been sauteed for five to ten minutes.

Add the cream, the reserved lobster juices, and the milk. Simmer uncovered on low heat for several hours, taking care not to boil. Salt and pepper to taste.

cook's notes

To enhance the flavor of the lobster stew, make it the day before you plan to serve.