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Lemon-juice (Two tablespoonfuls)

Two tablespoonfuls of Espagnole Sauce.

Take a nice fresh lobster, split it down the centre and cut the meat into small pieces; fry it in salad oil for five minutes, then pour off the oil and add the sherry, salt, pepper, cayenne, chopped parsley and garlic and chablis, let this all boil for about five minutes, then add the Espagnole sauce, boil it for a few minutes more, dish up the meat in the shells, add the butter and lemon-juice to the sauce, give it a boil up, pour it over the lobster, and serve.