Sauteing the lobster 
The finished product
Source: Jordan Pond Tea House, Acadia National Park
Prep time: 30-45 minutes
Serves: 4
This recipe and the one for popovers, found under side dishes in the recipe section, are from the Jordan Pond House in Acadia National Park. The combination is a family favorite that we serve during the holidays.
2 cups half and half
2 cups light cream (sometimes I have not been able to find light cream and have substituted 1 cup heavy cream and 1 cup 2% milk, which results in approximately the same percentage of fat content)
3 Tablespoons butter
1 cup lobster meat
Paprika
White pepper
Salt
Dry Sherry
1. Melt butter over low heat, add lobster meat and paprika, and
cook slowly for about 10 minutes.
2. Add scalded half and half and cream.
3. Stir and season to taste, adding the sherry last. Hold in double boiler over low heat until served. (While the original recipe calls for a double boiler, we have always just reheated the stew in a big pot over low heat and stirring constantly.)
Lobster stew is even better the following day.