Lobster Stew
	New England
	1-1/4 lbs boiled lobster
	5 cups milk
	1/2 cup heavy cream
	1 pinch white pepper
	4 tbs butter
	1 tsp salt
	*** Remove meat from lobster body and claws.  Cube.  Scald 
	    milk with lobster shells in it.  Discard shells.  Slightly sauté 
	    lobster in butter; add the milk and bring back to boil.  Remove from 
	    heat, add cream, season to taste and serve.
	Yield:  4 Servings

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