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Lobster Stew with Vine Ripened Tomatoes and Fresh Basil
Recipe Submitted by: Maine Lobster Promotion Council
Revised: Sept. 22, 2000

Categories: Seafood>Soups
Yield: 16 portions
Ingredients Method
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

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.






Source: Rosemary Ann Connors
Pasta Vino, Bangor, Maine
Silver Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting
 

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