Maine Lobster Stew

Instructions

1. Prepare the lobster
   If using live lobsters, bring a large pot of salted water to a boil. Cook lobsters for 8 minutes until bright red. Remove and let cool. Extract meat from the tail, claws, and knuckles. Cut into 1/2-inch chunks, reserving any tomalley (green liver) and roe if desired. Save the shells.
2. Make the lobster stock (optional)
   If you have lobster shells, melt 1 tbsp butter in a large pot over medium heat. Add shells and sauté for 5 minutes. Add 3 cups water, bring to a boil, then simmer for 20 minutes. Strain and reserve 2 cups of this enhanced stock. Skip this step if using prepared seafood stock.
3. Sauté the aromatics
   In a large heavy-bottomed pot, melt 3 tbsp butter over medium heat. Add onions and celery with a pinch of salt. Cook until softened but not browned, about 5-7 minutes. Add bay leaf and cook for 1 minute more.
4. Add the sherry
   Increase heat to medium-high and add sherry to deglaze the pot, scraping up any browned bits. Let the sherry reduce by half, about 2-3 minutes.
5. Add liquids and seasonings
   Pour in the seafood stock, heavy cream, and milk. Add paprika and cayenne if using. Bring to a gentle simmer (do not boil). Reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Add the lobster meat
   Gently fold in the lobster meat and any reserved tomalley or roe if using. Simmer for 5 minutes to warm the lobster through. Season with salt and pepper to taste.
7. Rest the stew
   Remove from heat and let the stew rest for 10-15 minutes. This allows the flavors to meld together. Traditional Maine cooks insist this resting period is crucial for the best flavor development.
8. Serve
   Gently reheat if necessary. Ladle into warm bowls, garnish with fresh chives, and add an optional small drizzle of sherry on top. Serve with oyster crackers or crusty bread on the side.