This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you
INGREDIENTS (for 4 servings):
- 1 pound lobster meat
- 1 cup butter
- 2 quarts half-and-half cream
Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!