Lobster Stew
New England
1-1/4 lbs boiled lobster
5 cups milk
1/2 cup heavy cream
1 pinch white pepper
4 tbs butter
1 tsp salt
*** Remove meat from lobster body and claws. Cube. Scald
milk with lobster shells in it. Discard shells. Slightly sauté
lobster in butter; add the milk and bring back to boil. Remove from
heat, add cream, season to taste and serve.
Yield: 4 Servings
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