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Maine Lobster Stew

Created by MimiMaine on January 13, 2012

Step 1: Boil the lobsters for about 18 minutes; when done place them on several platters to cool and catch the juices--do not throw the juices away.
Step 2: After they are cool, pick the meat from thm; remove the tomalley (green liver) and the roe (coral) if it is found.
Step 3: After the meat is picked, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
Step 4: Add more butter and some of the lobster meat into the pot; repeat this until all the lobster meat has been sauted for 5-10 minutes.
Step 5: Add the cream, reserved lobster juices from the platter, and the milk.
Step 6: Simmer, but DO NOT boil, uncovered on low heat for about an hour or so (remember, take care not to boil); add salt and pepper to taste.
Step 7: Make this a day ahead to enhance the flavor and you'll be glad that you did.
Step 8: NOTE: A rule of thumb for figuring amounts----4-5 ounces meat per person; 1/2 stick butter per person; 1 cup half and half per person.