1 1/4 pounds lobster, boiled
5 cups milk
1/2 cup heavy cream
pinch of white pepper
4 tablespoons butter
1 teaspoon 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.
Servings: 4
