Lobster Stew - cooking recipe

Ingredients

2 c. cubed, cooked lobster meat
3 Tbsp. butter
tomalley (from cooked lobster)
1 1/2 c. milk, heated
1 c. cream, heated
salt and pepper to taste

Preparation

Saute lobster meat in butter for 2 minutes. Add tomalley and blend well.
Slowly stir in hot milk and cream.
Season with salt and pepper.
Heat a little longer until piping hot, but do not boil. Serve with toasted crackers or toast points.