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“This is an easy, rich, and tasty soup. This is a good recipe for claws and body meat.”
READY IN:
25mins
SERVES:
6
YIELD:
6 Bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cooked lobster into bite sized pieces.
  2. In a heavy bottomed skillet melt butter on medium heat.
  3. When butter is melted add lobster and cook until browned, be careful not to over-cook, or the meat will be tough.
  4. In a separate pot, add milk and cream.
  5. Heat until milk is scalded.
  6. (Scald: To heat until almost boiling, when small bubbles form around the edge. On milk a film will form.) When milk is scaled, add lobster with leftover melted butter to milk.
  7. Add salt and pepper to taste.
  8. Let stand warm on the stove (do not boil) until ready to serve.

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