Instructions
1. Plunge lobsters into a large pot of boiling salted water over high heat and boil until just cooked through, about 4 minutes. Transfer lobsters to a large bowl of ice water to prevent them from cooking any longer, and keep them submerged until completely cool. Drain lobsters; seperate tails and claws from bodies, setting bodies aside. Crack shells and remove meat from tails and claws, reserving tail shells. Discard claw shells. Cut lobster meat into large pieces and set aside in the refrigerator.

2. Melt 8 tablespoons of the butter in a large, wide heavy-bottomed pot over medium-high heat. Add lobster bodies and tail shells and cook, turning often, until shells turn deep red, 5-8 minutes. Add sherry and boil for 2 minutes, then add milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thicken slightly, 20-25 minutes. Add cayenne and paprika and season to taste with salt and pepper. Remove pot from heat, set milk infusion aside to cool, cover, and refrigerate overnight. The following day, strain milk infusion into another medium pot, discarding solids, and bring just to a simmer over medium heat.

3. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add lobster meat and heat until warmed through, 3-5 minutes, then add to milk infusion in pot. Add lemon juice and adjust seasonings. Divide stew between 6 warmed bowls, add some of the remaining 2 tablespoons butter to each bowl, and garnish with parsley. Per Serving: 679 Cal (61% from Fat, 27% from Protein, 12% from Carb); 42 g Protein; 43 g Tot Fat; 27 g Sat Fat; 12 g Mono Fat; 20 g Carb; 0 g Fiber; 16 g Sugar; 427 mg Calcium; 1 mg Iron; 830 mg Sodium; 297 mg Cholesterol







NOTES : Lobster stew has been on the menu at Locke-Ober for generations and was a favorite of John Fitzgerald Kennedy's. Lydia Shire renamed the preparation in his honor. The stew is very rich -- but Shire likes to guild the lily by adding an extra pat of butter just before serving. From SAVEUR magazine, September/October 2002, page 63.





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Yields: 6 Servings
    

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