To make it easy, and to avoid having a lot
of leftover ingredients, I purchased most
of the dry ingredients from the bulk section at
Fresh Thyme.
Poach
fresh lobster pieces in an abundance
of real butter (save the
leftover butter to cook shrimp or scallops in); add a little tiny bit
of dry
thyme and salt, or use large pieces
of tinned, frozen lobster tossed in a bit
of sizzling butter just to warm; add lobster to the sauce right at the end, just before serving.