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["Steam as many lobsters as you plan to serve, or have your fish shop steam them for you.", "Pick the meat from the lobsters. You can do this the afternoon before. And refrigerate.", "Cut out parchment paper in the classic papillote shape, i.e. take a good sized length
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of parchment paper, fold it in half, draw the half heart shape on the paper so that when you cut it out you are left with a wide-bodied heart shape with a fold down the center.", "Cut up the arms and the tail, being sure to removed the intestinal track, into bite sized pieces. If you can remove the claws whole, place them on the top of the pile. If not, just cut them up, too. Put the pieces inside near the fold of the paper
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in a pile. Sprinkle a tiny pinch of sea salt over them. Put the big hunks of unsalted butter on the top. Then add the sprig of fresh tarragon, if you have
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it, if not don't worry about it. Top everything with two thin slices of fresh lemon.
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Now crimp up the parchment paper to seal it. It is ready to go when you are.
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You can refrigerate it for several hours or make it then.", "Preheat the oven to 250 degrees and ten minutes before you wish to serve it, put
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the packets into the oven on a sheet tray and heat for about 10 minutes. They are already cooked so you are only heating them through.
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Preheat the oven to 250 degrees. 10 minutes before you are ready to serve them pop them in the oven on a sheet pan just to heat through as they are already cooked to perfection. They will just poach in the butter so that they will be moist and tender and delicious. Just like when they came out of the shell and you dipped them in butter.", "There is no need to parboil them, as they aren't really cooking again and never come out tough, dry or stringy. They are just succulent and not interfered with....
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sea to table. Guests find this a very festive and elegant dish. Would be good
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for dinner for two on New Year's Eve, as well as summertime."]
