posted by Mai 01-28-103 12:28 PM
Sweet Creamed Lobster Stew
2 Qrtr live lobsters; or up to 3
3 tb Butter
4 c Half n Half
1/2 pt Whipping cream
1/4 cup dry sherry
Steam the lobsters. Remove the meat from the shell. Cover and cool.
Melt the butter in an enamelled cast-iron saucepan or a flameware saucepan. Add the lobster meat and simmer over low heat for a few minutes, add the Half 'n Half and stir most of the time until hot, add the cream and sherryand keep on stirring. When hot, simmer for a few minutes, but do not boil. Cool. Cover and refrigerate 12 to 24 hours before serving, to develop the full flavor of the lobster.
Reheat, without boiling, and, just before serving, season to taste with salt and pepper.