Lobster Stew

We love to have lobster when we are up in Canada on vacation. But we especially LOVE to get an extra lobster and make lobster stew the next day. In fact my son won't even eat a plain boiled or steamed lobster anymore. But he loves the lobster stew!

So I made it a few times up in Canada, twice for myself, son, daughter-in-law, and grandson. And once to invite a neighbor to lunch. This is NOT a recipe for someone who is a fat-phobe, LOL.

Lobster Stew

meat from one lobster, cut into small bite-sized chunks (don't forget the meat from inside the body, lots of good stuff there too)

1 pound bacon

1 medium to large onion, diced

1/2 pound mushrooms, diced

2-4 cloves garlic, minced

1-2 tsp. sea salt

Optional: 2-4 potatoes (depending on size), peeled and cubed

1 quart or 1 liter heavy cream

If potatoes are desired peel them and cut into small bite-sized cubes. Boil until soft enough for a fork to pierce them (about potato salad consistency) and then drain and set aside.

In a large high-sided skillet cook bacon until crispy. Remove bacon from the skillet to drain and cool, and when it is cool crumble into bite-sized pieces.

Add the onions, mushrooms and garlic to the bacon grease in the skillet, and saute until all have browned. If potatoes are being used add the potatoes at this point and the sea salt, and saute for a few more minutes.

Once potatoes have lightly browned pour in the cream. Stir all ingredients well, and continue to cook over low heat, stirring to prevent burning, until the cream has slightly reduced and thickened.

Just before serving stir in the bacon and the lobster meat - and remove from heat, stirring or another minute or two. You want the meat to be heated through, but not overly cooked and toughened. Makes about 4-6 servings and is very hearty.

To lessen carb impact for those you need it you could substitute cooked cauliflower or turnip chunks for the potatoes.