Lobster Stew

1. 1

   Boil lobsters and remove meat immediately.

2. 2

   Use a heavy kettle and simmer coral, tamale and shells in 1/2 cup butter for 8 minutes.

3. 3

   Remove shells and add meat cut in fairly large pieces. Cook very slowly for 10 minutes.

4. 4

   Cool slightly; add very slowly 1 quart of milk, cooking slowly and stirring constantly while adding milk.

5. 5

   Allow stew to stand refrigerated at least 6 hours before cooling or it will spoil.

6. 6

   Reheat but do not boil.

* Per serving · 4 servings · Values may vary.

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