8 - 1-1/2 pounds Maine lobsters
48 vine-ripened tomatoes
4 large yellow onion
salt, pepper, granulated garlic, nutmeg
to
suit own taste
16 Tablespoons sugar
To taste Worcestershire sauce
1 lb. unsalted butter
To taste sherry
1 gal. light cream
48 fresh basil leaves
To taste Franks Red Hot Sauce
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Cook lobsters, reserving the water. *
Remove all cooked lobster meat from
shells
and coarsely chop. Place tomatoes in
blender
and puree. Sauté onions until soft,
then
add to blender and puree. Place pureed
tomatoes,
pureed onions, salt, pepper, garlic,
and
nutmeg in pot. Simmer over medium heat
for
30 minutes. Bring to a rolling boil
and reduce
to low heat. Add sugar and Worcestershire.
Melt butter in sauté pan and add lobster.
Over high heat, add a splash of sherry
and
cook until slightly reduced. Add lobster
mixture to tomato mixture. Stir in
cream
and basil leaves. Add splash of Franks
Red
Hot and heat through. Serve and enjoy!
*Bring reserved water to a boil and
reduce
to one half the amount. Save this liquid
for the next day. This recipe is best
made
the day before. The taste is much better
the next day, allowing all of the flavors
to incorporate. When reheating the
stew,
you may want to thin it with your reserve
liquid.
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