The key to Hugh's Low-fat
Maine Lobster Stew is to let it sit overnight in the refrigerator
so the flavor has time to develop.
Hugh's Low-Fat Maine
Lobster Stew
- 4 tablespoons butter
1 3/4 pounds cooked Maine lobster meat, cut into bite-sized pieces
8 cups hot milk
Sea salt and fresh pepper to taste
- In a heavy soup pot, melt the butter over
medium-low heat. Gently stir in the cooked Maine lobster meat
and let simmer for 10 minutes. Remove from heat and let cool
slightly.
- Gradually add the hot milk, stirring constantly.
Season the stew to taste with sea salt and fresh pepper.
- Allow the stew to stand 5 or 6 hours before
reheating for serving.
- Refrigerate overnight for the best flavor.
Makes 12 servings.
Nutritional information per serving: 197
calories, 19 grams protein, 8 grams carbohydrates, 10 grams fat,
344 mg. sodium, less than 1 gram fiber.
Note: Old time Maine cookbooks write about
the preparation of the perfect Maine Lobster Stew. According
to these long-time experts, stirring is most important in this
masterpiece; otherwise it will curdle. The steps to success in
the stew’s creation are:
1. The partial cooling before gently adding the milk a trickle
at a time.
2. The constant stirring until the stew blossoms a rich salmon
under your nose.
3. And finally the aging, since every hour that passes improves
the flavor. Masters of Lobster Stew set aside 2 days for "aging",
with a minimum period of 5 to 6 hours.
Recipe provided courtesy of Maine Lobster Promotion Council.
