Lobster Stew Recipe

2 medium onions

1 pint milk

1 pint sweet light cream

1 celery stalk

1 bay leaf

1 tablespoon whole cloves

2 tablespoons sherry

salt -- to taste

black pepper -- to taste

nutmeg -- to taste

1 egg yolk -- beaten

2 tablespoons butter

45 minutes. Strain through sieve into a clean soup ketle. Add lobster and sherry. Season to taste with salt, pepper, cayenne, and nutmeg. Simmer over very low heat until lobster is heated through. Beat

1/2 cup of the soup into beaten egg yolk. Pour egg mixture gradually into remaining soup mixture and heat

1-2 minutes longer. Pour into soup bowls and top each with

1/2 tablespoon butter.

Serving Ideas : Serve with oyster crackers.

NOTES : Use 1 1/2 pound lobsters.