Here is the lobster stew recipe. I'm trying to read it and condense to a recipe...

Steam lobster with their backs turned downwards. After that. Pick the lobster over a bowl so you can reserve all the liquid from the lobster.

As he says "save every part part of the hot lobsters except the shells, the colon, and the stomach"

The proportion onf meat and liquid should be 50:50.

Sautee the tamale in equal quantity of butter. 7 minutes. Then add the lobster meat, blood, and juice. Cook for 10 minutes.

Gently add some cream and simmer very gently.

Cool and allow to sit for a day if you can for according to him "for every hour that passes increases the flavor, not arithmetic, but Im geometric progression"