Lobster Stew

New England
1-1/4 lb 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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Cajun Country -- New Iberia, Louisiana