Lobster Stew

Recipe Ingredients

2		Lobsters - (abt 2 cups of meat)
4		Red potatoes (medium)
6 teaspoons	30ml	Butter
1/2 cup	31g / 1.1oz	Onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Grated carrots
1/4 cup	36g / 1.3oz	Chopped scallions
1/4 cup	36g / 1.3oz	Chopped leeks
1/4 cup	36g / 1.3oz	Chopped red bell pepper
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1		Evaporated milk
2 cups	474ml	Whole milk
1 cup	237ml	Sherry
1 teaspoon	5ml	Sesame seeds
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh parsley sprigs - for garnish

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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