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Lobster, Provencale

Cut off heads from two live lobsters of two pounds each. Cut in twelve even pieces each Heat two tablespoons oil in a large sautoire, adding one finely chopped onion and the lobster. Season with teaspoon salt and three saltspoons pepper, then briskly cook ten minutes. Pour in half pint white wine, add one teaspoon freshly chopped parsley, half teaspoon chopped chives and half a bean chopped garlic. Stir well, cover pan and cook ten minutes. Add one gill tomato sauce, lightly mix and cook ten minutes longer. Dress lobsters and all the contents of pan on a large hot dish and serve.