Graffam Brothers Seafood Market

Ingredients:

• two 2-pound lobsters or four 1-pound lobsters
• bay leaf
• 3 or 4 scallions with tops, finely chopped.
• 2/3 cup butter
• 3 tablespoons flour
• 2 tablespoons fresh parsley, chopped
• salt and pepper to taste
• 2 cups half and half
• 1 cup whole milk

Directions:

1. Boil lobsters for 12 minutes in 1 quart of salted water with bay leaf added. Save both and strain. Pick out lobster meat and cut into 1-inch pieces.
2. Sauté scallions in butter until tender. Make a roux by adding the flour to the scallion mix. Cook over low heat for 2 to 3 minutes. Add 1 cup broth, stirring constantly. Cook for 2 to 3 minutes more.
3. Add lobster meat and chopped parsley. Season with salt and pepper to taste.
4. Preheat mixture of half and half and whole milk in large saucepan. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes, but do not allow it to boil. Cool and refrigerate. Taste improves if the stew is allowed to set for a few hours or overnight.