Steam 4 lobsters (about 6 pounds) 20 minutes in a boiler over about 1 inch of water. When cooled enough, take the meat out of the shells. Save any juice from the claws or tail. Cut the meat into bite-size pieces.

Chop three green onions and saute them over medium heat in a sauce pan with real butter. Add any desired seasonings, such as garlic salt, etc. When the onion is soft, add the cut-up lobster, including any juice, to the fry pan and saute for about 10 minutes more, stirring several times, until the mixture starts to dry out just a bit.

Sprinkle about 1/2 cup of vinegar (or your favorite dry white wine) over the lobster and stir well. (This really is OK, be generous with the vinegar.)

When the lobster begins to dry a little, pour in enough coffee cream to smother the lobster and let it simmer gently on reduced heat, for a few minutes. Turn off the heat and let the pan cool for 5 minutes or more. The cream may curdle (which is ok) and there will be a reddish skim rising to the top (see photo).