Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Maine Lobster
(Homarus Americanus)

Deap Sea lobster
(Projasus Bahaamondi)

Spiny Lobster
(Palinurus Argus)

Rock Lobster

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  • 4 Fresh Lobsters
  • 4 tablespoons butter
  • Liquid from lobsters
  • 1 Pint heavy cream
  • 1 Quart milk
  • Salt and pepper to taste


Steam or boil lobsters eighteen minutes, place cooked lobsters on several platters to cool and catch the juices. After the lobsters have cooled, pick meat from lobsters. Remove green liver (tomalley) and any coral (roe) found. After all the meat is picked out, saute tomalley and roe in 1 ½ tablespoons of butter in a heavy cooking pot. After three minutes, put more butter and some of the lobster into the pot. Remove this until all the lobster meat has been sautéed for five to ten minutes. Add the cream, the reserved juice, and the milk. Simmer uncovered on low heat for several hours, taking care not to boil. Salt and pepper to taste. To enhance the flavor of the lobster stew, make the day before you plan to serve.

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