When I was in Maine in October, I had delicious Seafood Stew at the Red Barn in Augusta, and I've been thinking about it ever since. Would it be possible to re-create something like it at home? Then I saw a tv show about the custom of the Feast of Seven Fishes in Italy as Christmas Eve food, and I decided to give it a try.
I found a frozen cooked lobster at Marukai Pacific, and the game was on! I added a package of sea scallops and some Pacific Red Snapper fish.
I adapted a recipe I found online for Lobster Stew, and the results were wonderful! Papa loved it, and we all enjoyed it with some Spoon House French bread and more butter!
1 cooked lobster
6 large sea scallops
1/2 lb. white fish
4 Tbsp. butter
3 cups whole milk
1/2 cup heavy cream
2 Tbsp. white wine
Melt butter gently in pan. Slowly cook scallops and fish, add cooked lobster. Slowly add milk and cream. Season to taste with wine, salt, pepper and paprika. (I also simmered the lobster shell in the stew for a while to impart more lobster flavor, then removed it before eating of course! The lobster had roe in it, so that added a nice touch to the stew.) Serve with good bread and butter. Yum!