Creative Corner Blog

Danny’s Lobster Stew January 8, 2011

For the past 5 or 6  years we have celebrated New Year’s Eve with a two other couples. This year there were 8 of us.   My husband, Mark,  and I hosted this year (since it was our turn) and our menu was lobster stew as the appetizer and marinated beef tips, rice pilaf and beans with almonds.  Since I have been asked for the recipe for the lobster stew I thought I would put in on my blog.  The recipe was  actually given to my husband by my brother-in-law as a Christmas gift back in 2001.  We had been hounding my brother-in-law, Danny, for years to give us this recipe since he always did off the top of his head.  Danny was a fisherman/lobsterman and he was an excellent cook.  Danny has since passed away and  so it is wonderful  that  he gave us this recipe  We always think of him when we make  it.  Please enjoy!

4 Cooked lobsters (meat and juice)  this is equal to 1/2 lb of  meat

2 Large potatoes (bite size pieces)

1/2 small onion, diced

1-2 inches of water in pot

Salt and pepper to taste

1 tsp Old Bay seasoning

1 stick of margarine

2 inch square of salt pork (optional)

1 pint of regular milk

1 pint of half and half

1 Can of Cream of Shrimp

Pick lobster and save the juice. Cut up lobster into bite size pieces. Set aside. Put an inch or 2 of water into the pot. Add half a stick of margarine to water with salt and pepper and Old Bay Seasoning. Add onions and potatoes to cook until almost soft. Salt pork can be added here. Add lobster and lobster juice. Boil for a few more minutes until potatoes are finished cooking and lobster is hot. Add milk first. Then add half and half to hot mixture.  Add rest of butter. Stir in Campbell’s Cream of Shrimp. Keep stirring until it almost comes to a boil. Turn heat off. Let cool. Then reheat again to serve (Do not let come to a boil)  Garnish with parsley.

Variations Add frozen corn, or bits of bacon, or clams, shrimp and fish for a seafood chowder.

Serves up to 6 people.  I always have to double the recipe but have found you don’t need to double the butter or margarine and it is just fine.