An exquisite meal that is sure to please the most discerning palate. Rich, creamy and full of great flavor. Pairs well with simple crackers and a glass of fine white wine.
- 2 lobsters (about 2 Cups of meat)
- 4 medium red potatoes
- 6 teaspoons butter
- 1/2 Cup onion
- 1/2 Cup chopped celery
- 1/2 Cup grated carrots
- 1/4 Cup chopped scallions
- 1/4 Cup chopped leeks
- 1/4 Cup chopped red bell pepper
- 1/4 Cup chopped green bell pepper
- 1 can evaporated milk
- 2 Cups whole milk
- 1 Cup Sherry
- 1 teaspoon sesame seeds
- salt, to taste
- freshly-ground black pepper, to taste
- fresh parsley sprigs; for garnish
- In a large stock pot or lobster pot, boil lobsters in 2 quarts salted water until done, about 20 minutes. Discard water. Allow lobsters to cool. Remove meat and tamale (the green stuff) from shells. Save tail and claw shells.
- Boil potatoes in 2 cups water until completely cooked and very soft. Drain and reserve water. Cut potatoes into quarters.
- In a large, non-reactive stock pot, saute 4 teaspoons butter, onion, celery, carrots, scallions, leeks, and bell pepper. Add evaporated and whole milk, sherry, potatoes, and potato water to pot. Lower heat to simmer.
- Cut lobster meat into pieces. Saute lobster meat and tamale in 2 teaspoons butter and sesame seeds for 5 minutes. Add to stew.
- Saute shells in same pan for 5 minutes and add to stew. (The shells will give the stew a roasted flavor.) Cook at low heat for 1 1/2 hours.
- Salt and pepper to taste. Remove lobster shells and serve in large soup bowls. Garnish with a sprig of fresh parsley.
NOTES: specialty recipe from Blue Harbor House, Camden, ME
Perfect with oyster crackers, water crackers or Melba Toast and a glass of fine, cold white wine for a wonderful meal.