Lobster in Pernod

• 2 medium-sized live lobsters
• cold dry white wine
• tarragon
• 3 tablespoons butter

Cover lobsters with dry white wine and 8 to 10 sprigs tarragon. Bring to a boil and simmer for 20 minutes. Let cool in wine. Remove from pan and cut tails in sections 1½ inches long.

Remove green liver and coral, and put them in a small saucepan with 2 tablespoons each butter and flour. Heat