Lobsterman’s Stew

Lobsterman’s Stew

4 (1 1/2 lb.) lobsters, cooked

10 T. butter

1/2 C. finely chopped onion

10 cloves garlic, minced

ground black pepper to taste

2 C. plus 2 T. Madeira

6 C. heavy cream

3 C. light cream

Scoop the green tomalley (liver) from the lobster bodies. Set aside. Remove the lobster meat from the shells. Set the shells aside.

In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the tomalley, onion, garlic, black pepper, and 2 tablespoons of Madeira; sauté until the onion is soft. Add the remaining 4 tablespoons of butter, the heavy cream, light cream, and the remaining 2 cups of Madeira. Stir to combine ingredients. Add the lobster meat.

Tie the lobster shells in a cheesecloth bag and let soak in the stew. Simmer the stew on low heat for 3 to 5 hours or longer if time allows. The longer it simmers, the more flavorful it will be. Before serving remove the cheesecloth bag, squeeze dry, and discard.

Serves 4.


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