Lobster Stew

Ingredients
1 2-pound live lobster or 2 1-1/2-pound live lobster
1 stick (1/2 cup) butter1 quart milk

Cooking Instructions
The success of this is largely dependent upon the stirring and aging. Some old Maine Lobster authorities claim a stew should age as long as 4 or 5 days after making, but these are the extremists. It is best if aged for 5 to 6 hours before reheating gently and serving. Boil the live lobster. Immediately remove the lobster meat, tomalley, and (if there is any) coral. Scrape the thickish white substance from inside the shell as well. Cut the lobster meat in generous pieces. Saute the tomalley, coral, and the white substance in butter several minutes over rather low heat. Add the cooked lobster meat. Cook about 5 minutes over low heat. Cool 5 to 8 minutes. Then very slowly add the milk, stirring constantly. Allow this to stand 5 to 6 hours before reheating and serving. It usually needs no salt. A little freshly ground black pepper is good added at the last to each serving.

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As Published on AOL Foods