The Lobster's Fine Kettle of Fish: A Complete Fish and Shellfish Cook Book, 1958
15 minutes — 4 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsCook 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. |