Lobster Stew Recipe

How to make it

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• Into a pot which can be tightly sealed (or a pressure cooker if you have one large enough) put 1/2 cups boiling water, 1 tablespoon salt 4 small live lobsters (about 2 lbs each). (Any pot which has a lid can be tightly sealed by inserting a round piece of wrapping paper or a brown paper bag, well oiled with any cooking oil or bacon grease, between pot and lid and putting a weight on the lid).
• Cook until lobsters are done, about 10 minutes in pressure cooker, 20 minutes in sealed pot.
• save water in which lobsters have been cooked.
• As soon as lobsters are cool enough to handle, remove all meat from shell, saving the juices and keeping the green tomale. (This is the liver and its particularly delicious.) To remove meat, lay lobster on its back and cut through shell with sharp knife, or use scissors or can opener. Cut from head to tail. Open lobster, pull tail meat out, and remove intestine (the black vein which is just under the shell along the back). All the rest of the meat is good.
• Crack claws to get out claw meat, and save all the juices.
• Remove meat over a plate to save juice.
• Fry the toimale in 6 tablespoons butter or margarine for 7 minutes.
• Add lobster meat broken into small peaces, and water in which lobsters were steamed.
• Leave pot on brisk fire for 10 minutes more.
• Let pot cool slightly and add 3 cups worm milk and 1 cup cream or undiluted evaporated milk, stirring constantly.
• when stock is a rich salmon color, it is done (about 12 minutes. season with salt and pepper if desired, cool, and let stock "age" for at least 6 hours. Overnight is better, as the flavor improves with age. heat and serve.