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Michael Loo's Lobster Stew

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      Title: MICHAEL LOO'S LOBSTER STEW
 Categories: Loo, Shellfish, Stews, Soups
      Yield: 6 To 8
 
     11 oz Can lobster meat
      1 qt Milk
      3 c  Cream
      4 tb Butter
           Salt, pepper,
           Sherry to taste
      1 tb Beurre manie (equal flour
           -and butter creamed
           -together, optional)
 
  For 1 can of lobster meat, allow 3 times that amount of milk, 2 times
  that amount of cream, and 1 teaspoon of butter per ounce of lobster.
  Also salt, pepper, sherry to taste. Also, if you like a thick soup,
  you can make a beurre manie: mash together 1 1/2 t each flour and
  butter until it's a smooth paste.
  
  Heat milk and cream together to the boiling point. In a soup kettle,
  saute the lobster in half the butter for a very brief time. Then add
  the simmering liquid. Taste for seasoning, adding salt and pepper as
  necessary, and a splash of sherry or brandy if you wish. Thicken as
  desired by raising the heat to the boil and stirring in the beurre
  manie, then lowering the heat to low and cooking until thick: I would
  not do this, because I like thin stew. But I might be inclined to
  reverse the ratio of cream to milk, or just use cream for the whole
  thing. Pour into warmed soup plates or bowls and float a pat of
  butter on each serving.
  
  From:    Michael Loo
 
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