Serves: 5
Total Calories: 288
In a kettle, melt butter over low heat and sauté the lobster meat, stirring until meat is pink in color. Add milk and continue cooking, stirring frequently. Reduce heat; do not boil. A double boiler at this stage is recommended. The stew will have blossomed to a rosy color. Add tomalley and coral. Heat to serve hot. Many cooks prepare the stew early in the day, refrigerate and reheat when needed.
This Lobster Stew recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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