There is a story entitled "Half a Pair of Scissors" in Above & Beyond Wellfleet that honors my grandmother and what an inspiration she was to me. She was a widow (still hate that word) for over 50 years; her husband died when my father was eleven.
Part of her "moving on" with her life after my grandfather died was to secure for her and future family generations a magnificent cottage located in the small lobster fishing village of Friendship, Maine. My grandchildren are the sixth generation to have gathered memories in this cottage. Part of grandmother's legacy was that she taught her family to respect all of our neighbors--not just those who were summer neighbors--but those friends who lived in the village. Those who helped her through the arduous transition of becoming a beloved wife to grieving widow to strong woman on her own.My siblings and I got to share in the village friendships that she forged.There were friends of hers that I had the privilege of knowing--Agnes, Les, Nels, Marie. Two of my grandchildren were watched over when they youngsters by Marie and Nel's great granddaughter. My son Rob as a six week old infant was never happier than when I saw him being held in the ample arms of Marie --who among others enjoyed her fabulous cooking (blueberry gingerbread--a recipe I don't believe exists-but whose taste cannot be forgotten). These families all made their living from lobstering.This year, all the families (especially Maine families and in particular Friendship families) were crushed by a perfect storm of making their catches abundant--but gave them no abundance. That is a long story--which I will not go into. But it is their hardship which inspired the first recipe on this blog. I am a "pinch of this and a pinch of that" cook. So please bear with me. I think you will get the essence of this lobster stew. Here goes: Sautee the meat of four shelled, cooked lobsters cut into one inch cubes in about 3 tablespoons of butter (or add another tablespoon, I love butter).I think the lobster is the most important ingredient so I don't use as much milk and cream as most recipes. Heat gently about four cups whole milk and cream--3 cups milk to one cup cream. Combine the sauteed lobster meat and the milk mixture and heat--but be very careful not to boil--so maybe on the burner for about five minutes (watched carefully). Pour into a heated bowl-milk mixture first and then mound the lobster in the center.Sprinkle paprika around milk and THEN add one tablespoon of Drambuie on top of the lobster meat (if you want it unadulterated--that's fine). Sprinkle a few sauteed green onions on top of it all and there you have it. How many does this recipe serve?That depends on who you're serving. Could be four one cup serving-or whatever pleases you and your guests.Martha Stewart would cringe at the writing of this recipe--but I hope you get the gist of it. It is about the food--but it is also about paying homage to people who work hard to give us the luxury of lobster.