Anita's lobster stew

    6 hours 10 min

    Stirring is the secret to this three ingredient stew made with fresh lobster, butter and milk. It's also crucial to cool the stew slightly before gently adding the milk - a trickle at a time. Leaving the stew overnight is good or at least 5 to 6 hours as this improves its flavour considerably.

    1 person made this

    Serves: 4 

    • 1kg fresh lobsters
    • 120g butter
    • 1L whole milk

    Prep:20min  ›  Cook:40min  ›  Extra time:5hr10min chilling  ›  Ready in:6hr10min 

    1. Bring a large pot of water to the boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Remove lobsters with a pair of tongs and allow to cool until cool enough to handle.
    2. Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs) and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
    3. Remove the meat from the claws and tail. Remove the black vein from the tail; cut the meat into bite sized pieces and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot and has turned into a rich salmon colour.
    4. Place the stew in the fridge and let stand for 5 to 6 hours. This is one off the secrets of truly fine flavour. Reheat slowly over medium-low heat to prevent curdling.

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