Down East Lobster Stew


2 (1 lb) lobsters
½ cup melted butter
¼ tsp. paprika
1½ quart of light cream or homogenized milk


Boil lobsters for 15 minutes. Split lobsters open on a flat pan so as to save the juice. Remove roe (eggs) and all meat, including that from the big claws. Squeeze juice from each small claw. Put meat, juice and roe in a pan with melted butter. Stir so that each piece is buttered. Cover and let stand for about 4 hours.
Heat the cream or milk to just below the scalding point, then add buttered lobster meat and juice, for added color use paprika. If necessary add salt to taste, although in most cases the butter and salty juice should be sufficient.
When the mixture is cool put in the refrigerator for at least 24 hours. Reheat before serving, adding a couple of tablespoons of sherry if desired.
Serves 6.