Ingredients:
4 live lobsters (each about 1¼ to 1½
pounds)
4 T. butter, divided use
2 C. heavy cream
1 quart whole milk
Salt, freshly ground black pepper
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info