Ingredients:

2 kg live lobster
1 carrot
1 Onion
1 L water
150 ml Whit wine
Herb Bouquet
170 g Butter
1 Lemon

Method of cooking:

Serves 4. Kill the lobsters.  Slice carrot and onion and put with wine, water and herbs- into a saucepan and bring to the boil.  Put in the lobsters, cover with a tight-fitting lid.  Steam them until they are beginning to change colour and speckle with red.  Remove pot from heat and leave aside, still covered, until you wish to eat them.  Keep the cooking water for a sauce or soup.  It will take you 5 minutes approx. to extract the meat from each fish.  Open the lobster and put the meat from body, tail and claws and all green juices into a warm bowl wrapped in a tea-towel.  Heat the lobster shells.  Toss meat and green juices into hot foaming butter until the meat is cooked through and juices turn pink.  Use plenty of butter and only cook one helping at a time.  Spoon meat back into hot shells.  Put the remaining butter into the pan, heat and scrape up any remaining bits.  Pour into a hot sauce boat or individual heated butter dishes.  Serve with quartered lemon and green salad.

Hot Buttered Lobster has to be eaten immediately.  But if you put it in a sauce made from the pan juices, it can be kept for a day or two and reheated.