INGREDIENTS

INSTRUCTIONS

Preheat the broiler or preheat the oven as hot as possible 500 to 550
degrees. Position the oven rack in the upper third of the oven. You may to
shorten the cooking time slightly if the broiler rack is close to the heat.
Quarter the lobsters, removing the tomalley and the roe if present. Place
the pieces of lobster, shell side down, on a plate.
Place the tomalley and roe in a small bowl. With a fork, break them into
small pieces. Cover.
Place a heavy 12-inch saute pan over the highest heat possible. Allow the
pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil
and heat until it forms a film on the surface of the pan. Slide the lobster
pieces, shell side down, into the hot oil. Using tongs, move the pieces in
order to evenly sear all the shells. Because the lobster pieces are not
flat, you will need to hold them with the tongs and press the shells into
the hot oil to accomplish this. The claws need to be seared on only one
side. When the shells have all turned bright red, which should take no
longer than 2 minutes, turn the pieces over. The oil will also have taken
on a beautiful red tinge. Add the tomalley and roe into the pan.
Place the pan in the oven. If using the broiler, cook 2 minutes. If using
the oven, cook for 3 minutes. The shells should be slightly browned, even a
bit charred in places.
Remove the pan from the oven and return it to the stove at maximum heat.
Turn off the oven and put your plates in to warm. This will take only a
minute. Warning: The handle of the pan will be red hot and will stay hot
until the dish is complete. To avoid burns, wear oven mitts from now until
the dish is complete.
Add the shallots to the fat in the pan and stir. Add the bourbon and
ignite. Shake the pan until the flames die down. Add the wine and let
liquids in the pan reduce until the pan is almost dry. Turn the heat to
low.
Quickly remove the pieces of lobster and place, shell side down, on warm
plates. Return the pan to the heat and add the butter, chervil, and chives.
Swirl or stir the butter into the pan to create a creamy sauce with the pan
juices. Season to taste with salt and pepper. Use very little salt, if any,
because the lobster adds its own salt. Spoon the sauce over the lobster
pieces and serve at once.
Converted by MC_Buster.
Per serving: 883 Calories (kcal); 96g Total Fat; (97% calories from fat);
1g Protein; 4g Carbohydrate; 186mg Cholesterol; 13mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0011
Converted by MM_Buster v2.0n.

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