Maine Boatmans Stew Recipes

MAINE LOBSTER STEW

Steps:

• Boil the lobsters for about 18 minutes.
• Place cooked lobsters on several platters to cool and catch the juices.
• After they are cool; pick the meat from them.
• Remove the tomalley (green liver) and the roe (coral) if it is found.
• After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• Add more butter and some of the lobster meat into the pot.
• Repeat this until all the lobster meat has been sauted for five to ten minutes.
• Add the cream, the reserved lobster juice from the platters, and the milk.
• Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• Add salt and pepper to taste.
• Make this a day ahead to enhance the flavor and you'll be glad you did.
• NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.

MAINE BOATMAN'S STEW

Steps:

• 1. Heat the oil in a large saucepan and add the onions. Cook until begining to look transluscent. Add the pepper and cook until the vegetables are softened.
• 2. Add the mushrooms and the tomatoes and bring the mixture to a boil.
• 3. Add the thyme, salt, pepper and water the simmer for 30 minutes.
• 4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in the parsley.
• 5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon the fish stew over it.
• 6. Shellfish may be added with the fish, if desired. Substitute green peppers for red peppers. The stew may also be served over rice. Accompany with a green salad.