1/4 c. butter
2 c. cooked lobster meat, cut in pieces
1 qt. scalded milk or half and half
salt and pepper to taste

Melt butter in heavy kettle over low heat. Add lobster and cook slowly until the rich pink of the lobster colors the butter, stirring constantly to prevent burning.

Remove from heat, cool slightly and slowly stir in the scalded milk or half and half. Add salt and pepper to taste. Refrigerate for 5-6 hours to develop flavor. Reheat before serving.

For a richer broth, use 2 cups milk and 2 cups cream or 3 1/2 cups light cream and 1/2 cup clam broth or 4 cups evaporated milk.