2 large lobsters, about 4 pounds total, cooked (approximately 4 cups lobster meat)
butter
6 cups milk
2 cups heavy cream
salt, pepper, and paprika
dash dry sherry, as desired, for flavor, optional
fresh chopped parsley or green onions for garnish
PREPARATION:
Remove meat from cooked lobsters.
Cut meat into cubes and fry in a generous amount of butter (4 to 6 tablespoons) until very lightly browned (be careful not to burn the butter, or use clarified butter).
Heat milk; add to lobster meat and cook slowly for 5 to 10 minutes. Add heavy cream and bring just to the boiling point. Add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor. Garnish with sliced green onions or chopped parsley as desired.
