Lobster Stew

Ingredients
Two 1-1/4-pound Maine lobster (about 2 cups meat)2 quarts salted water4 medium red potatoes2 cups water6 tsp butter1/2 cup chopped onions1/2 cup chopped celery1/2 cup grated carrots1/4 cup chopped scallions1/4 cup chopped leeks1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperOne 12-ounce can evaporated milk2 cups whole milk1 cup sherry1 tsp sesame seedsSalt and pepper to taste6 - 8 fresh parsley sprigs
Cooking Instructions
In large stock pot or Maine lobster pot, boil the Live lobster in the 2 quarts water until cooked, about 20 minutes. Discard the water and let the lobsters cool.
Remove the meat and tomalley* from the shells and set aside. Reserve the tail and claw shells.
In a medium-sized saucepan, cook the potatoes in the 2 cups water until completely cooked and very soft, about 25 - 30 minutes. Drain and reserve the water. Cut the potatoes into quarters and set aside.
In a large nonreactive pot, melt 4 teaspoons of the butter and saute the onions, celery, carrots, scallions, leeks, and both bell peppers over medium heat for 4 - 6 minutes. Add the evaporated and whole milk, sherry, and the reserved potato water and potatoes. Lower heat to simmer and cook for 5 minutes.
Cut the reserved Live lobster meat into bite-sized pieces. In a medium-sized skillet, melt the remaining butter and saute the lobster meat, tomalley, and the sesame seeds for 5 minutes. Add to the stew. In the same skillet, saute the reserved shells for 5 minutes and add to the stew. (The shells will give the stew a roasted flavor.) Cook the stew over low heat for 1 hour 30 minutes.
Add the salt and pepper. Remove the shells and discard. Pour the stew into large soup bowls and garnish each serving with a parsley sprig. Serve immediately.
Tomalley is the green-colored liver of the cooked lobster and is
considered very edible and delicious.
A guy enjoying the journey of life and promoting Maine Lobster and Live Lobster
As Published on AOL Foods