Melt 2 tablespoons butter in a saucepan over low heat.
Add 8 ounces cooked lobster meat, chopped into bite-size pieces, and cook, stirring, for 3 to 4 minutes.
Slowly stir in 2 cups milk, and continue stirring until the stew is heated through and starting to steam but not boiling. The continued stirring will make the stew turn a lovely reddish-orange color, indicating the presence of lobster!
Store overnight in the refrigerator and reheat before serving, seasoning with salt and pepper to taste. Sroeing overnight will make it more flavorful!
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