Title: Sweet Creamed Lobster Stew
Categories: Lobster
Yield: 1 Servings

2 Qrtr live lobsters; or up to
-3
3 tb Butter
4 c Milk
1/2 pt Whipping cream

Steam the lobsters. Remove the meat from the shell. Cover and cool.

Melt the butter in an enamelled cast-iron saucepan or a flameware saucepan.
Add the lobster meat and simmer over low heat for a few minutes, add the
milk and stir most of the time until hot, add the cream and keep on
stirring. When hot, simmer for a few minutes, but do not boil. Cool. Cover
and refrigerate 12 to 24 hours before serving, to develop the full flavor
of the lobster. Reheat, without boiling, and, just before serving, season
to taste with salt and pepper.

NOTES : This makes a delicious meal to serve in the garden, with a
basketful of hot buttered crackers, and followed by strawberries, thick
cream and maple sugar.
Recipe by: The Canadiana Cookbook/Mme. Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
on Aug 17, 1997