Maine Lobster Stew

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Serves: 4

Ingredients:

2 (1 pound) Maine lobsters
1/2 C Crystal Butter
1 quart Crystal Whole Milk

Directions:

Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, about 12 to 14 minutes. Remove with a pair of tongs, and allow to cool until cool enough to handle.

Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.

Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly (stirring is very important to creating this stew), until the stew is thick, hot, and has blossomed into a rich salmon color.

Place the stew in the refrigerator, and let stand 5 to 6 hours so the flavors can meld. After 5-6 hours return the stew to the stove over medium-low heat, and cook until hot.

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