Ingredients: 6 lobsters, cooked, picked, cut into chunks... 1 can evaporated milk, 1 quart half n half (or whole milk works, too) and TWO (yes two) sticks of salted sweet cream butter! See More
In a large skillet, saute COOKED lobster meat for about 5-10 minutes on medium heat. This simply releases some of that "red" into your stew to make it orange. But is a KEY step! Saute in one HALF of a stick of butter... when you're done sauteing, add can of evaporated milk, and quart of half and half (or milk, either do the trick, I actually prefer milk over half and half!) and then you add the other 1.5 sticks of butter, turn the heat on LOW and wait....
You want that heat to stay on low for two reasons. One, it slowlyyyy melts those butter sticks, and two, it gives the stew time to "cure"... salt and pepper to taste, and either Old Bay, or Yellow Cap Mrs. Dash...I always use YELLOW CAP Mrs. Dash (there is only ONE Mrs. Dash with a yellow cap, you can't get confused) to top the stew with. There is something about the flavor of the yellow cap Mrs. Dash on stews... also, your favorite oyster crackers to sop up that DELICIOUS broth!
P.s... What's the difference between stew and chowdah? Stews are strictly meat. Chowders have potatoes and onions. NEVERRRR put potatoes and onions in lobster stew. RUINS IT! That's how Mainer's make it... Who wants lobsters? GREAT DAY FOR A STEW! And believe me... you make it like WE do, and you'll make Lobstah Stew EVERY rainy day