For each full serving, or bowl, allow the meat from one chicken lobster. After lobsters have been boiled, remove meat immediately, saving the tomalley and coral, if desired.

For 4 servings, simmer the tomalley and coral in 1/2 cup butter 7 or 8 minutes, using a heavy kettle. Add the lobster meat, cut in fairly large pieces, and cook 10 minutes over low heat. Remove from heat and cook slightly.

Add, very slowly, 1 quart rich hot milk, stirring constantly. Use salt and pepper to taste. Allow the stew to stand 5 or 6 hours before reheating for serving. This is one of the secrets of truly fine flavor.