Boil two one-pound lobsters; remove meat immediately, saving tomalley, the red coral and the white on the inside of the shell. Using a heavy kettle, simmer the tomalley and coral and white stuff in 1/2 cup of butter for 8 minutes, then add the meat which has been cut in fairly large pieces. Cook all together slowly using low heat for 10 minutes. Remove from heat then add very slowly 1 quart of rich milk (or part canned milk), stirring constantly. Allow the stew to stand refrigerated for at least 5-6 hours.
From the Downeast Cookbook.