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1
Fill a large stockpot with 2 inches of water, add the salt and bring to a boil over high heat.
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2
Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.
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3
With tongs transfer the lobsters to a bowl to cool.
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4
Remove the meat from the lobster knuckles and claws.
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5
Twist the tails off the bodies; reserve the greenish tomalley and blackish roe (the roe doesn't turn red until it's fully cooked).
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6
Split the tails lengthwise and remove the tail meat.
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7
Pull out and discard the black intestinal vein.
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8
Cut the tail meat into 1-inch chunks.
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9
Cover and refrigerate the lobster, tomalley and roe.
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10
Crush all the lobster shells and place in a large saucepan.
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11
Add 6 cups of water and simmer over moderate heat for 20 minutes.
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12
Strain the broth through a fine sieve, pressing hard on the shells to extract as much flavor as possible.
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13
Return the broth to the saucepan.
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14
Add the milk and cream and simmer over low heat for 5 minutes.
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15
In a large skillet, melt the butter over moderate heat.
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16
Add the crushed crackers and stir until lightly toasted, about 2 minutes.
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17
Stir the crackers and the lobster meat into the soup and simmer very gentlythe stew must never come near a boilover low heat for 1 hour, stirring occasionally.
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18
Gently whisk in the reserved tomalley and roe.
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19
Season with salt and pepper and a pinch of cayenne.
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20
Serve the stew with the additional oyster crackers.
