Lobster Stew (New Brunswick)

This creamy and savoury dish combines the sweet taste of New Brunswick lobster with the rich flavours of butter and cream, all simmered together. Each spoonful is a taste of maritime comfort, perfect for warming up on a chilly evening or impressing guests and so simple to prepare.

2 (1 lb) lobsters
½ cup butter, melted (125 mL)
¼ tsp. ground paprika (1 mL)
1½ qts light cream or whole milk

Boil lobsters for 15 minutes. Split lobsters open in a shallow pan to save the juice. Remove roe (eggs) and all meat, including that from the big claws. Squeeze juice from each small claw. Put meat, juice and roe in a pan with melted butter. Stir so that each piece is buttered.

Cover and let stand for about 4 hours.

Heat the cream or milk to just below the scalding point, then add buttered lobster meat and juice, for added colour use paprika.

If necessary add salt to taste, although in most cases the butter and salty juice should be sufficient.

When the mixture is cool put in refrigerator for at least 24 hours.

Reheat before serving, adding a couple of Tbsp. of sherry if desired.

Makes 6 servings.