Lobster stew

• 3 (1 1/2 lb) live lobsters
• 3 pieces skinless chicken
• 1 onion, finely minced
• salt & pepper
• 3 cans evaporated milk
• 3 tablespoons salted butter (homemade style)

1. Fill a large stew pot with 2 inches of boiling water.
2. Cover and cook lobsters for 12-15 minutes.
3. Remove meat from shell and set aside.
4. Stock: Remove/rinse any red roe and tamale from bodies.
5. Put lobster bodies and shells back into cooking water.
6. Add onion, S&P, and chicken pieces.
7. Over low heat reduce to 1/2 of original water level.
8. Remove shells and chicken pieces.
9. Strain stock.
10. Pick fine meat from bodies and add to claw and tail meat.
11. Add milk and butter to strained stock.
12. Heat slowly.
13. Add lobster meat.
14. Taste and add more S& P if needed.

live lobsters, chicken, onion, salt, milk, butter

Taken from www.food.com/recipe/lobster-stew-19413 (may not work)