*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Well, I am an actual Mainer, and I thought this was an excellant base for Lobster Stew. Here's the trick to give it more flavor: first, make the stew the night before, as it will intensify greatly over night. Secondly, most restaurants add half a bottle or so of clam juice to their stew. This really brings out the lobster flavor. Again, this is a great base for classic lobster stew.... coming from a MAINER (born and raised).
This is absolutely an authentic recipe. My best friend, her parents and grandparents are all from Maine and make their living from the sea. This is exactly how they make their Lobster Stew. Sometime a few chopped scallions are added. Thanks Marion, for sharing.
I have lived in Maine for 33 years. This is lobster stew the way it should be! By making it the day before the flavor is stronger. If you already have the lobster meat picked from the shell...this is a very simple meal. Very good!
Mmmm.. having grown up in a small Maine island fishing I know this is the one! This is the way my family has always made it. Luxuriously rich and delicious! For ultimate flavor I heat it through when making it then refrigerate overnight and reheat gently the next day. Lobstah stew doesnt get any bettah!
I lived in Maine for my first 22 years and this is almost exactly the recipe my Grandfather made every weekend during lobster season! He usually used milk and a can of evaporated milk which tastes pretty close to half-and-half but has less fat. Yummmmm!