INGREDIENTS

INSTRUCTIONS

Cook the lobsters by placing them in a pan of lukewarm salted water to
cover. Use 115g salt to every 2.4 litres water. Put the saucepan on a
low heat and bring to simmering point slowly; lobsters expire at about
44C/112F. By this stage the lobsters will be changing colour, so
remove them and discard all the cooking water.  Slice the carrot and
onion for the court bouillon and put with the  wine, fresh water,
bouquet garni and peppercorns into a  stainless-steel saucepan and
bring to the boil. Replace the lobsters  and cover with a tight fitting
lid. Steam the lobsters until they  become bright red, then remove them
from the pot. Strain the cooking  liquid and reserve for a sauce.  As
soon as the lobsters are cool enough to handle, split them in  half,
and extract all the meat from the body, tail and large and  small
claws. Scrape out all the soft, greenish tomalley (the liver)  from
that part of the shell nearest the head and put it with the  firmer
meat into a warm bowl wrapped in a tea towel.  Heat the lobster shells
in a cool oven. Cut the lobster meat into  chunks. Melt half the butter
and when it is foaming, add the lobster  meat and the tomalley and toss
until the meat is heated through and  the juice turns pink, then add
the summer herbs. Season with salt and  pepper.  Spoon the lobster meat
into the hot shells. Put the remaining butter  into the pan to melt and
scrape up any bits. Add a squeeze of lemon  juice. Pour the buttery
juices into small heated ramekins and serve  alongside the lobster on
hot plates. Garnish with sprigs of fresh  herbs and lemon segments. Eat
immediately.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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