Prep 10 mins
Cook 0 mins
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- 4 cups whole milk
- 1 slice onion
- 1 cup diced fresh lobster meat
- 3 tablespoons butter
- 1 teaspoon salt
- 1⁄8 teaspoon paprika
- 2 tablespoons parsley, chopped
- Scald the milk with the onion slice; remove onion and add remaining ingredients.
- Heat to boiling (taking care not to scorch milk) and serve immediately.