Originally created by a Maine lobsterman, this recipe is perfect for a cozy winter dinner party.
Preparation time: 50 minutes, not including time to cook lobster
- 8 tablespoons (1 stick) unsalted butter
- 1 medium onion, chopped in ½-inch dice
- 3 large russet potatoes, peeled and cut into ½-inch cubes
- 6 cups seafood stock (or cold water)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 5 pounds lobster, cut into bite-size pieces
- 2-3 cans evaporated milk
- 1 teaspoon dried basil
- 1 cup milk or cream, if necessary
- In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir and cook until soft, about 5 minutes.
- Add the potatoes and 6 cups stock or water and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute. Set aside. Repeat with the remaining lobster and butter.
- Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
Recipe adapted from New York Times