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Lobster Stew

2 cups milk
2 pounds lobster tails
1/2 cup minced onion
1 celery rib, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
1 cup heavy cream

1. In a saucepan over medium heat, scald milk; set aside.
2. Remove the meat from lobster tails.
3. In another saucepan over medium heat, saute lobster meat briefly in butter. Add minced onion, finely chopped celery rib, salt, pepper, chopped parsley, and the scalded milk. Mix well.
4. Add cream and heat through. Serve immediately.

Makes 4 servings.