1 cup fresh lobster meat, coarsely chopped
4 cups unbleached all purpose flour
1 1/2 to 2 1/2 cups heavy whipping cream
3 tablespoons unsalted butter-melted
2 tablespoons baking powder
1 teaspoon salt
Preheat oven to 425. Grease two cookie sheet pans.
Combine dry ingredients in a large bowl, make a well in the center and pour in 3/4 cup cream and lobster meat.
Pour in an additional 3/4 cup cream and stir with finger to form dough. If dough is not coming together, slowly add more cream until dough forms. Put dough on a lightly floured surface and knead gently 3 or 4 times. If you want large biscuits, divide dough into 8 equal portions. Form into balls, place on greased cookie sheets and pat each ball about 3/4 of an inch thick.
Bake 15 to 20 minutes until pale golden. When done, remove from oven and place on cooling rack. Brush with melted butter. If making small biscuits, roll 24 small balls or use a 1 ounce scoop. Place on greased cookie sheets and flatten to 3/4 inch as well. Follow same cooking instructions above.
Recipe makes 8 large or 24 small biscuits.