Grampy’s Maine Lobster Stew
For each full serving or bowl, allow one pound of lobster. After the lobsters have been boiled, remove meat immediately, saving the tomalley and coral if desired. For four servings, simmer the tomalley and coral in ½ cup butter 7 or 8 minutes, using a heavy kettle. Add the lobster meat, cut into fairly large pieces, and cook 10 minutes over very low heat. Remove from heat and cool slightly. Add, very slowly, one quart rich hot milk, stirring constantly. Use salt and pepper to taste. Allow the stew to stand 5 or 6 hours before reheating for serving. This is one of the secrets of truly fine flavor.
The preparation of the perfect Maine Lobster Stew is simple but it does not allow for short cuts. Stirring is most important in this masterpiece; otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect Lobster Stew are: