Instructions: For butter: Mix butter with chervil, parsley, mango, ginger and honey until it forms a paste. Transfer mixture to center of a sheet of plastic wrap and roll into a 5 inch long cylinder. Chill until firm.

For lobster: Place onions, peppercorns and bay leaf in a large pot of boiling, salty water. Plunge lobsters headfirst into the pot.

Return to a boil, reduce heat and simmer for six to eight minutes per pound.

Remove lobster and run it under cool water. Remove meat by splitting body cavity and claws in half with scissors.

Arrange lobster meat in a broiler-safe dish; salt and pepper to taste. Cut six 1/4 inch slices off butter cylinder and place on top of lobster. Broil until butter is melted and lobster is heated through.

If serving whole boiled lobster, simply melt mango herb butter and serve as a dip.

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