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| Method |
Steam or boil the lobsters for
18 minutes. Place cooked lobsters on several platters to cool
and catch the juices; reserve that liquid. After lobsters have
cooled, crack the shells and pick meat from them. Remove the
green liver (tomalley) and any coral (roe) found with the meat.
Sauté the meat: After all the meat is picked out, heat 1 1/2
tablespoons butter in a heavy sauce pan and sauté tomalley and
roe in butter for three minutes. Add more butter and 1/4 of the
lobster meat into the pot; gently sauté the meat. Repeat this
until all the lobster meat has been sautéed - about 5 to 10
minutes.
Finish the chowder: Add cream, reserved juice and milk. Simmer,
uncovered, on low heat for 1 hour or more, taking care not to
boil. Salt and pepper to taste.
Serve piping hot.
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