2Remove the meat from the shell. Cover and cool.
3Melt the butter in an enameled cast iron saucepan or a flame-ware saucepan. Add the lobster meat and simmer over low heat for a few minutes.
4Add the milk and stir most of the time until hot.
5Add the cream and keep stirring. When hot, simmer for a few minutes, but do not boil. Cool.
6Cover and refrigerate 12 to 24 hours before serving to develop the full flavor of the lobster.
7Reheat without boiling, and just before serving, season to taste with salt and pepper.