There ain't nothin bettah than a really rich Maine lobstah stew.
2, 1-pound lobsters
4 Tbsp salted butter
1/2-2/3 cup dry sherry
2 cups whole milk
1 cup cream
2/3 cup lobster juice
1 dash cayenne
4 dash paprika
1/2-1 Tsp salt (or to taste)
1/2 tsp ground pepper
8 oz. mushrooms (optional), chanterelle preferred
1. Steam lobsters for 12 minutes, save 2/3 cup of the remaining lobster water (lots of flavor here), remove and shell tail, claw and elbow meat. Chunk meat into bite sized pieces (remember to remove waste tract from the tail!). Save a few large pieces of shell.
2. Simmer saved shells in butter, on low-medium (don't burn butter), add optional mushrooms to sauté. Cook 10 min. Without mushrooms, this will give the butter a bright orange color form the shells!
3. Remove shells, add lobster juice and sherry. Add cream, milk, salt, pepper, paprika, cayenne. Bring heat to medium.
4. After stew if fully heated, taste it. Add extra sherry or salt in small increments until desired flavor strength is met. Once met, add lobster meat and cook another 2 minutes.
5. Serve with your favorite crackers and buttered bread for dipping. Garnish each full crock with a final dash of ground pepper and fresh parsley.
6. Enjoy this very rich stew - it is incredibly filling!