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Add the wine and butter to a small saucepan over low heat.
Once the butter is melted add in the lobster meat and cook over low heat for 4 to 5 minutes. If you cook it too fast the lobster releases a white protein substance known as pellicle, which is edible, but aesthetically undesirable.
Flip the lobster over and cook for an additional 4 to 5 minutes or until the lobster is bright white, and firm, but not overcooked.
Be sure to taste it first, but you can season it with sea salt and fresh cracked pepper.