What are chickens, quarters, selects,
The following common terms are used to describe the size of lobsters, according
to the Maine Department of Marine
1-pound to 1 1/8-pound: heavy chickens
1 1/4-pound: quarters
1 1/2- to 1 3/4-pound: selects
2-pound: deuces or 2-pounders
2- to 2 1/4-pound: heavy selects
2 1/4- to 2 1/2-pound: small jumbos
Over 2 1/2-pound to approximately 4-pound: jumbos
4 (1 1/2 lb.) lobsters, cooked
10 T. butter
1/2 C. finely chopped onion
10 cloves garlic, minced
ground black pepper to taste
2 C. plus 2 T. Madeira
6 C. heavy cream
3 C. light cream
Scoop the green tomalley (liver) from the lobster bodies. Set aside. Remove the
lobster meat from the shells. Set the shells aside.
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the
tomalley, onion, garlic, black pepper, and 2 tablespoons of Madeira; sauté until
the onion is soft. Add the remaining 4 tablespoons of butter, the heavy cream,
light cream, and the remaining 2 cups of Madeira. Stir to combine ingredients.
Add the lobster meat.
Tie the lobster shells in a cheesecloth bag and let soak in the stew. Simmer the
stew on low heat for 3 to 5 hours or longer if time allows. The longer it
simmers, the more flavorful it will be. Before serving remove the cheesecloth
bag, squeeze dry, and discard.