Maine - The Pine Tree State, State flower: White Pine Cone and Tassel

1. Spinach, Bacon and Mushroom Salad
2. Lobster Stew (As Soup)
3. Baked Flounder with Minced Clams
4. Zucchini - Potato Casserole
5. Old-Fashioned Gingerbread
6. Down East Blueberry Pie

Lobster Stew (As Soup) - Serves 6

Boil three 2lb. lobsters in salted water, crack the shells and remove the meat. Do this over a bowl so as to catch all the liquid that drains out.

Reserve the green liver and any coral there might be, break up and save the shells. Cut the meat into small chunks.

In a large saucepan heat the lobster meat in 4 Tbsp of melted butter without letting it brown. Put the shells and drained liquid into another saucepan with 1 qt. milk.

Bring this latter mixture slowly to a boil, simmer it for 5 minutes and pour it through a sieve over the lobster meat, discard the shells.

Mash the liver and coral, mix them with ¾ cup of heavy cream and add them to the lobster stew. Bring the stew just to the boiling point, season with a touch of cayenne pepper and add salt, if necessary, and a lump of butter. Serve immediately in soup bowls with buttered and toasted chowder crackers.

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