Herbed Lobster

The Lobster's Fine Kettle of Fish: A Complete Fish and Shellfish Cook Book, 1958

15 minutes — 4 Servings

Ingredients

1	pound	cooked lobster meat
1⁄2	cup	butter (i.e. one stick)
1⁄4	cup	dry white wine
1	tablespoon	fresh parsley (finely chopped)
1	tablespoon	fresh chives (finely chopped)
1	tablespoon	fresh tarragon (finely chopped)
1	tablespoon	fresh chervil (finely chopped)

Instructions

Cook lobster meat in butter until delicately browned, turning frequently. Stir in the fresh herbs and then the wine. let simmer 2 minutes longer. Serve on hot buttered rounds of toast.