Yields: 6 cups   

Ingredients:

  • 2 1 ½ lb lobsters, cooked and cooled
  • 2 cups chicken broth, cold
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 pinch cayenne
  • 2 cups milk
  • 1 cup cream
  • salt and white pepper to taste

Preparation:

  1. Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat fine.
  2. Add broth to lobster shells and tough ends of claws, cut in pieces; bring slowly to the simmering point and cook 20 minutes exactly.
  3. Drain, reserve liquid.
  4. Heat butter, add flour and seasoning, and gradually the liquid.
  5. Scald milk and stir in gradually.
  6. Add lobster meat and cook slowly for 5 minutes,.
  7. Add cream and serve at once.