I'd made a favorite classic summer meal for friends to have on my terrace of steamed lobsters, corn on the cob, farmers' market beefsteak tomatoes sliced with zahtar, baked potato and asparagus. I'd warn guests to wear old washable comfortable clothes. <br />But one of my oldest and dearest friends looked at the lobster and said, "Could you <br />please take it out of the shell, I am really not good at that?" I'd brought up all the sides <br />and then the lobster. And her husband said, "Oh, and can you do mine, too?" So I took them back to the kitchen to pick, while they ate up all the 'sides'. Clearly this was not going as planned and there would have to be changes made. <br /> So I decided to figure out a way to serve the lobsters as though you <br />were eating them hot and dipped in drawn butter right out of the shell, but without the shells. I really didn't want to make the lobster 'into' any other dish. Just lobster. As I'd recently made fish en papillote, I decided why not lobster? I looked in all my zillion cookbooks and on-line and couldn't find anyone doing it. So here's what I did and those who few friends who have tried it so far, were in love with it. Saying it was moist, tender and absolutely delicious and just like you took it out of the shell and dipped it in butter! So simple...and especially since you can do it in advance and in stages and not be bothered at the last minute, which to me is the biggest plus.

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