1 lb. lobster meat, freshly picked
1/4 lb. butter
Do not use anything else, please
1 1/2 qt. milk (whole)

Melt butter in a fry pan. Let lobster meat simmer in the butter, cooking the lobster slowly. The meat should get very juicy and there should be no butter left in the fry pan. As the lobster meat absorbs the butter, heat the milk slowly, not letting it boil. When the lobster meat is finished, it should be beet red. Add the lobster to the milk. If you make it correctly, you won't need paprika or seasoning for color. Makes 4 servings.

Stew tastes better if refrigerated overnight. Frozen lobster meat can be used for a stew, but it isn't great for any other thing. Keeps approximately 3 weeks.