• 4 lobsters, about 1 lb. each
• ½ cup unsalted butter
• 10 sprigs parsley
• 10 sprigs chervil
• 4 sprigs tarragon
• 1 Tbs. chives
• 1 Tbs. coarse salt
• Juice of ½ lemon
• Freshly ground pepper

• Plunge the heads of the lobster to a large stockpot of boiling water and cook for 2 minutes.  Cut the butter into pieces and let soften slightly.
• Remove the leaves from the parsley, chervil and tarragon, and chop them finely, discarding the stems.  Combin ethese herbs, the chopped chives and coarse salt in a food procesor and process.  Add the butter and process to make a soft spread.  Add the lemon juice and mix.  Season with pepper and add more salt, if necessary, and process once more.
• Preheat the oven to 450°F.
• Cut the lobsters in half lengthwise and remove the black portion.  Spread some of th eherb butter over each lobster half.
• Arrange them cut side up in a large baking pan.  Place in the preheated oven and cook for 10-12 minutes.  Serve immediately.

Makes 4 servings.