Maine Lobster Stew Made In Vermont

• two- 11 ounce containers of frozen lobster meat
• 1 bay leaf
• 3 scallions with tops, finely chopped
• 1/2 cup butter
• 3 tablespoons flour
• parsley for garnish
• salt & pepper to taste
• 2 cups half & half
• 1 cup whole milk
• 4 dashes Tabasco sauce
• 1 bottle of clam juice (8 ounce)

1. Saute scallion in butter until tender. Add flour to scallion mixture. Whisk over low heat for 2 to 3 minutes until thick and smooth. Add clam juice stirring constantly. Add bay leaf. Cook for an additional 3 minutes.
2. Add lobster meat cut up into 1/2 to 1 inch pieces.
3. Season with salt & pepper to taste.
4. Preheat mixture of half & half and whole mile. Add lobster mixture and stir until blended. Simmer over low heat for 30 minutes. Do not allow it to boil. Cool and refrigerate.
5. Taste is enhanced by allowing stew to cool overnight.
6. Remove bay leaf. Add 4 dashes of Tabasco sauce.
7. Reheat and serve with parsley garnish.Enjoy!

containers, bay leaf, scallions, butter, flour, parsley, salt, milk, tabasco sauce, clam juice

Taken from www.epicurious.com/recipes/member/views/-maine-lobster-stew-made-in-vermont-1201060 (may not work)