1 pt. milk per lobster
1 can evaporated milk per qt. of milk
1/4 lb. butter
Cooking sherry to taste
Salt & pepper to taste
Dash of garlic salt (if desired)
Onion, minced
Accent

Saute lobster meat slowly in butter until butter is red. Heat milk in double boiler until vapor rises (not scalded). Add seasonings. (I add tamale and juice from lobsters also.) Be sure to use only juice of lobsters and not the water they were cooked in. Cool to room temperature before refrigerating. Cover loosely. If using foil, punch a hole. Best if made a day or two ahead.