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1
Preheat the oven to 500 degrees.
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2
Remove and discard the rubber or wood claw holders from lobsters.
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3
Bring the water to a vigorous boil in a large kettle and drop the lobsters into it.
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4
When the water returns to the boil cook the lobsters for exactly 2 minutes and drain.
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5
Arrange the lobsters shell side up in one layer in a baking pan.
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6
Place in the oven and bake exactly 12 minutes.
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7
Break off the lobsters' claws.
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8
Crack the claws in several places.
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9
Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half.
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10
Pull away and discard the tough sac at the beak end of each lobster.
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11
Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster.
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12
Spoon and scrape this into a saucepan.
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13
Save any juices and add these to the saucepan.
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14
Add the shallots to the saucepan and bring to the boil, stirring.
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15
Arrange the lobster halves shell side down in one layer on a baking pan.
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16
Pull and discard the upper half of each claw shell.
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17
Add the remaining claws to the baking pan.
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18
Add the cream to the mixture in the saucepan.
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19
Add salt and pepper and bring to the boil.
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20
Add the lemon juice.
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21
Cook about 2 minutes.
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22
Line a saucepan with a sieve and pour the mixture into the sieve.
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23
Rub with a rubber spatula to extract as much liquid as possible.
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24
There should be about 1 cup.
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25
Discard the solids.
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26
Put the sauce on the stove and bring to the simmer.
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27
Swirl in the butter and tarragon.
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28
Spoon the sauce over the cut portions of each lobster and serve.
