Lobster Stew

Directions

1. 1
   Boil lobsters and remove meat immediately.
2. 2
   Use a heavy kettle and simmer coral, tamale and shells in 1/2 cup butter for 8 minutes.
3. 3
   Remove shells and add meat cut in fairly large pieces. Cook very slowly for 10 minutes.
4. 4
   Cool slightly; add very slowly 1 quart of milk, cooking slowly and stirring constantly while adding milk.
5. 5
   Allow stew to stand refrigerated at least 6 hours before cooling or it will spoil.
6. 6
   Reheat but do not boil.