Recipe

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• 4 fresh lobsters (reserve cooking liquid from lobsters)
• 6 -8 tbsp butter
• 1 pint heavy cream
• 1 quart whole milk
• salt and pepper

• 1 Boil the lobsters for about 18 minutes.
• 2 Place cooked lobsters on several platters to cool and catch the juices.
• 3 After they are cool; pick the meat from them.
• 4 Remove the tomalley (green liver) and the roe (coral) if it is found.
• 5 After all the meat is picked out, saute the tomalley and roe in 2 tablespoons butter in a heavy cooking pot for three minutes.
• 6 Add more butter and some of the lobster meat into the pot.
• 7 Repeat this until all the lobster meat has been sauted for five to ten minutes.
• 8 Add the cream, the reserved lobster juice from the platters, and the milk.
• 9 Simmer BUT DO NOT BOIL uncovered on low heat for an hour or two (remember take care not to boil).
• 10 Add salt and pepper to taste.
• 11 Make this a day ahead to enhance the flavor and you'll be glad you did.
• 12 NOTE: A rule of thumb for figuring amounts-4-5 ounces of meat per person; 1/2 stick butter per person; 1 cup half and half per person.