Lobster and Tomalley Stew Recipe

Serves/Makes: 8 - 10 servings

Ingredients:

  • 4 fresh lobsters (about 1 1/2 pounds each)
  • Tomalley (lobster green liver)
  • 10 tablespoons butter
  • 1/2 cup onion
  • 10 cloves garlic
  • 2 cups plus 2 tablespoons Madeira
  • 6 cups heavy cream
  • 3 cups light cream
  • Pepper to taste
  • 1 cheesecloth
How to cook Lobster and Tomalley Stew:
  • Cook and pick your lobsters.
  • Remove tomalley from the lobster body. In a large saucepan, melt 6 tablespoons of butter and add tomalley, onion, garlic, pepper, 2 tablespoons of Madeira and sauté until onions are soft.
  • Add remaining 4 tablespoons of butter, heavy cream, light cream, and remaining 2 cups of Madeira. Stir to combine and add lobster meat.
  • Tie lobster shells in the cheesecloth and let soak in the stew for 3 to 5 hours or longer. The longer it simmers, the more flavorful.

Note:

The Lobster and Tomalley Stew recipe is delicious, simple, and really easy to cook.


This recipe for Lobster and Tomalley Stew serves/makes: 8 - 10 servings

The Lobster and Tomalley Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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