Lynda Baum's Lobster Stew

Ingredients

5+ each 1.5 lb lobsters

12 T. butter (separated, 8 Tbsp & 4 Tbsp)

1/2 cup dry sherry

5-6 cans of evaporated milk

onions, finely chopped

1 pinch cayenne

1-2 pinches paprika

salt & pepper to taste

2 sprigs of parsley leaves, cut up fine

Directions: Day 1

Cook lobsters in real, ocean salt water. Cook a little less than usual for eating. Submerge them in ice water to prevent further cooking.

Remove the meat & save some of the claw shells.

Melt 8+ Tbsp butter in a large, heavy pot. Add lobster shells and boil for 5-8 minutes.

Remove the shells and shake off the excess butter. Be sure to remove all the shells. You can strain the butter.

Add sherry & boil for 2 minutes. Then, add canned milk & return to a boil. Reduce the heat to low and simmer, stirring often, for 20-25 minutes.

Add cayenne & paprika.

Remove from heat, cool, then refrigerate overnight.

Directions: Day 2

Heat the day 1 milk mixture slowly.

Melt 4 tablespoons or more of butter in a large skillet.

Add onions and cook for 2-3 minutes.

Add cut-up lobster meat. Heat until warm, then transfer to the pot with milk and reheat slowly.

Dish out and sprinkle with parsley. Enjoy with some good crusty bread.

**** You can never use enough good butter, add more if you like, I do!****