Boil 2 (1 pound) Maine lobsters and remove meat immediately, saving tomalley (or liver), coral and thick white substance from inside shell. Using a heavy kettle, simmer the tomalley and coral in 1/2 cup butter for 8 to 10 minutes, then add lobster meat cut in fairly large pieces.

Cook all together slowly for 10 minutes. Remove from heat and cook slightly. Then add VERY SLOWLY, 1 quart rich milk, stirring constantly. Allow the stew to stand for 5 or 6 hours before reheating to serve. Serves 4.

NOTE: For the perfect lobster stew, stirring is most important, otherwise it may curdle. According to experts on fine Maine cookery, the important steps to success are first, the partial cooking before gently adding the milk, the constant stirring and the final aging since every hour that passes improves the flavor. The easy way is to make it one day and serve the next. Be sure to refrigerate and in reheating, do it slowly. Use low to medium heat.