Great traditional Maine lobster stew. I made it with 6-1 1/4 soft shell lobsters and used 2 quarts of a combination of whole milk, half and half and evaporated canned milk.
I sautéd the tomalley from all of the lobsters and the roe of one lobster, together with some of the shells of the lobster, in one stick of butter for 10 minutes and then removed the shells. I then added the cut up meat and sautéd that in butter, then added the milk and cream. Delicious!
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