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Lobster Saute, Colbert

Plunge two two-pound live lobsters in a gallon of boiling water with a tablespoon salt for twenty minutes. Drain and let cool off crack the shells from tails and claws, carefully pick out all the meat and cut into three-quarter-inch pieces.

Heat two tablespoons melted butter in a frying pan, add the lobster and season with a half teaspoon salt and two saltspoons cayenne pepper. Gently brown for five minutes, tossing quite frequently meanwhile. Add a half teaspoon each freshly chopped parsley and extract of beef, one and a half gills demi-glace and the juice of quarter of a lemon. Mix well, cook for ten minutes, add a half ounce butter in small bits, tossing a little while adding, pour into deep dish and serve.