Down East Fisherman's Stew

• 1 12 lbs lobsters (cooked and picked)
• 1 12 lbs haddock
• 1 12 cups water
• 4 tablespoons butter
• 1 large onion (sliced)
• 2 slices bacon (diced and fried)
• 4 cups cubed raw potatoes
• 2 teaspoons salt
• 18 teaspoon pepper
• 4 cups whole milk (part half and half)

1. Cook the lobster about 18 minutes and put on platter to cool and collect the lobster juice; save.
2. Dice and fry the bacon and set aside; saving grease.
3. Slice the onions and put in pan with the bacon grease and the butter; cook till almost done; add the water part of which is the reserved lobster liquid.
4. Lay the haddock on top of the onion; cover and steam till haddock is done.
5. Add the diced potatoes and steam till almost done.
6. Add the cut up lobster pieces.
7. Add the salt and pepper.
8. Stir carefully.
9. Add the milk; simmer BUT DO NOT BOIL for about 20 minutes.
10. Make the day before to mix flavors.

lobsters, haddock, water, butter, onion, bacon, potatoes, salt, pepper, milk

Taken from www.food.com/recipe/down-east-fishermans-stew-215438 (may not work)