Cut the lobster in half, lengthwise
Remove the meat and clean shell
Cut lobster into pieces
Saute the lobster in the butter over a very hot flame
When all is well browned, season with salt, pepper and a little powdered thyme and bay leaf and moisten with enough white wine to cover the lobster
Cover the saucepan and boil for 10 minutes
Remove lobster and put back into shell
Boil down the stock and add little of the white fish sauce
Take off stove, and add 2 tablespoons of butter and mix
Pour this sauce over the lobster and sprinkle with chopped parsley
