Potted Lobster Stew
INGREDIENTS
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SERVES 6
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We asked our friend Sam Hayward of Fore Street restaurant in Portland, Maine, for the recipe for this aromatic stew—as pleasing to cook as it is to eat.
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16 tbsp. (1?2 lb.) unsalted butter
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12 oz. hen of the woods or chanterelle
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mushrooms, cleaned, trimmed, and sliced
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Sea salt and freshly ground black pepper
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6 1 1⁄2–2-lb. live Maine lobsters
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24 small or 12 medium halved thin-skinned
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potatoes, such as fingerlings or
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white creamers, parboiled
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1⁄2 cup calvados, bourbon, or hard cider
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2 cloves garlic, peeled and minced
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1 medium shallot, peeled and minced
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Leaves of 1?4 bunch parsley, chopped
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12 chives, chopped
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6–8 sprigs chervil, chopped
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