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LOBSTER FRANCAISE 
1 (8 oz.) lobster tail
3 eggs
1 oz. butter
1 c. white wine
1 whole lemon
Flour
1 oz. oil

Split lobster tail and take meat out of shell. Beat 3 eggs in bowl, flour lobsters and put in eggs. Heat oil in pan until hot. Take lobster out of egg and cook in oil for 2 minutes on each side. Remove oil from pan and add butter. Pinch of flour and mix. Add white wine, juice of lemon and cook for 3-4 minutes and serve.
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