5 lbs. fresh lobster
1 lb. butter
1/2 gal. heavy cream
1 gal. milk or 1 1/2 gal. light cream
Salt and pepper to taste

Melt the butter in a large kettle. Add the lobster, salt and the pepper. Simmer for 15-20 minutes. Add the milk and cream. Heat slowly to hot. Let cool, then refrigerate for 24 hours. Heat slowly and serve.