Total Calories: 288
In a kettle, melt butter over low heat and sauté the lobster meat, stirring until meat is pink in color. Add milk and continue cooking, stirring frequently. Reduce heat; do not boil. A double boiler at this stage is recommended. The stew will have blossomed to a rosy color. Add tomalley and coral. Heat to serve hot. Many cooks prepare the stew early in the day, refrigerate and reheat when needed.
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