George Orwell wrote:

> This isn't really much of a sauce it's so simple. Do your
> lobster by whatever method. Tails can be done by giving it/them
> a good simmer in water flavored with bay leaf and lemon. Or
> in the oven. Anyway when done, take a chunk, dip in clarified
> butter and then spear on your fork a chunk of your favorite
> cheese.


A stuffing of lobster tails is not all that unusual but more commonly it
is doen with a mushroom stuffing, that includes the creamy parts and
coral of the lobster and is well worth the effort if using a live
lobster, get a bit of truffle in there is you can

But even a bread stuffing flavored with garlic and scallions is nice
with the frozen lobster tails we occasionaly get on sale around here.

Probly my favorte way of preparieng live whole lobster is a la broche,
where it is spit roasted and constantly basted in butter and champagne.

With a suitable dripping pan underneith to catch & hold the basting
liquid which is then turned into a sauce for the lobster.
--
JL