Lobster Stew

Course : Seafoods
Serves: 4
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1 1/4 pounds lobster -- boiled
5 cups milk
1/2 cup heavy cream
1 dash white pepper
4 tablespoons butter
1 teaspoon salt

Preparation / Directions:

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

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