Lobster in White Wine
Boil 8 liters (approximately 2 gallons) of water. Add lobsters head first one at a time. Boil for 2-3 minutes. Remove from pot and cut lengthwise with a large knife into 2 halves.
To do this, hold the lobster firmly and push knife into middle of body beginning at seam between its body and head. Remove head and use scissors to cut tail open. Season with salt and pepper.
Fry lobster in hot butter and olive oil until red. Season with cayenne, pepper and salt. Press garlic into pot and add wine. Mix well and simmer for 10-15 minutes. Serve immediately with tomato salsa and a vegetable salad if desired.