Best 5 Maine Lobster Stew Made In Vermont Recipes
In a coastal haven where seafood reigns supreme, the culinary traditions of Maine and Vermont intertwine to present an extraordinary dish: Maine lobster stew made in Vermont. This seafood delight, born from the ingenuity of early settlers and the bounty of the sea, has become an iconic representation of New England's rich culinary heritage.
Savor the harmonious blend of fresh, succulent lobster, tender vegetables, and a flavorful broth that captures the essence of the sea. Indulge in the classic version, where chunks of lobster meat, sweet corn, and diced potatoes dance together in a creamy broth, or explore variations that introduce a symphony of flavors. From the aromatic richness of a saffron-infused broth to the tangy zest of tomatoes, each recipe promises a unique culinary journey.
Whether you prefer the simplicity of a traditional approach or the excitement of culinary innovation, this collection of recipes will guide you through the process of crafting an exceptional Maine lobster stew made in Vermont. Prepare to tantalize your taste buds and immerse yourself in a culinary celebration of the sea's bounty, where the flavors of Maine and Vermont converge in perfect harmony.
LOBSTER STEW
This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.
Provided by Marion Mason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!
Nutrition Facts : Calories 760.2 calories, Carbohydrate 14.7 g, Cholesterol 254.1 mg, Fat 68 g, Protein 25.1 g, SaturatedFat 42.4 g, Sodium 637.9 mg, Sugar 0.5 g
MAINE LOBSTER STEW MADE IN VERMONT
Steps:
- Saute scallion in butter until tender. Add flour to scallion mixture. Whisk over low heat for 2 to 3 minutes until thick and smooth. Add clam juice stirring constantly. Add bay leaf. Cook for an additional 3 minutes. Add lobster meat cut up into 1/2 to 1 inch pieces. Season with salt & pepper to taste. Preheat mixture of half & half and whole mile. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes. Do not allow it to boil. Cool and refrigerate. Taste is enhanced by allowing stew to cool overnight. Remove bay leaf. Add 4 dashes of Tabasco sauce. Reheat and serve with parsley garnish.Enjoy!
H L'S PURE MAINE LOBSTER STEW
Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic!
Provided by Hajar Elizabeth
Categories Lobster
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
- Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
- Add half&half and bring up to slight hot bubble.
- Simmer on low heat 15 minutes stirring occasionally and serve hot.
- I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
- I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
- Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
- You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.
Nutrition Facts : Calories 445.3, Fat 39.6, SaturatedFat 24.7, Cholesterol 167.7, Sodium 359.2, Carbohydrate 10.4, Sugar 0.4, Protein 13.5
MAINE LOBSTER STEW
Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any), and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it the Maine-way, you will think that you are there sitting on the wharf eating. Make it a day ahead to enhance the flavor of the stew.
Provided by Mimi in Maine
Categories Chowders
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the lobsters for about 18 minutes.
- Place cooked lobsters on several platters to cool and catch the juices.
- After they are cool; pick the meat from them.
- Remove the tomalley (green liver) and the roe (coral) if it is found.
- After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
- Add more butter and some of the lobster meat into the pot.
- Repeat this until all the lobster meat has been sauted for five to ten minutes.
- Add the cream, the reserved lobster juice from the platters, and the milk.
- Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
- Add salt and pepper to taste.
- Make this a day ahead to enhance the flavor and you'll be glad you did.
- NOTE: A rule of thumb for figuring amounts--4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.
MAINE LOBSTER STEW
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Lobster
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scald the milk with the onion slice; remove onion and add remaining ingredients.
- Heat to boiling (taking care not to scorch milk) and serve immediately.
Nutrition Facts : Calories 225.1, Fat 16.6, SaturatedFat 10, Cholesterol 47.3, Sodium 741.5, Carbohydrate 11.6, Fiber 0.1, Sugar 13, Protein 8.1
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your stew will taste. If you can, buy live lobsters and cook them yourself. Otherwise, look for fresh or frozen lobster meat at your local seafood market.
- Don't overcook the lobster: Lobster is a delicate seafood, so it's important not to overcook it. Otherwise, it will become tough and chewy. Cook the lobster just until it's opaque and cooked through.
- Use a variety of vegetables: Vegetables add flavor, texture, and color to the stew. Use a variety of vegetables, such as potatoes, carrots, celery, and onions.
- Season the stew well: Don't be afraid to season the stew well. Use salt, pepper, and other spices to taste.
- Serve the stew hot: Lobster stew is best served hot, with a side of crusty bread or crackers.
Conclusion:
Maine lobster stew is a delicious and hearty dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a seafood stew recipe, give this one a try. You won't be disappointed!
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