Recipe Categories
Seafood 
Soup & Stews
Seafood Stew

Lynn's Lobster Stew

2 large lobsters, about 4 pounds total, cooked (approximately 4 cups lobster meat)
butter
6 cups milk
2 cups heavy cream
salt, pepper, and paprika
Remove meat from cooked lobsters. Cut meat into cubes and fry in a generous amount of butter until very lightly browned (be careful not to burn butter). Scald milk; add to lobster meat and cook slowly for 5 to 10 minutes. Add heavy cream and bring just to the boiling point. Add salt and pepper to taste and a little paprika for color. Serves 6.

Yes, risk-taking is inherently failure-prone. Otherwise it would be called sure-thing-taking.

- Tim McMahon