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1
Plunge the lobsters headfirst into a large quantity of boiling salted water.
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2
Cook for 5 minutes and drain.
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3
Pierce the lobsters between the eyes and suspend them head down so that they drain further.
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4
Cut off the claws and tail sections of the lobsters.
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5
Crack the shells and remove the meat in whole pieces.
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6
Cut the tail lengthwise into 4 equal- size pieces.
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7
Leave the claw meat intact.
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8
Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic.
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9
Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
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10
Cut the scallions on the bias into 1 1/2-inch lengths.
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11
Cut the celery on the bias into quarter-inch widths.
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12
Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic.
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13
Add the scallions, celery, lobster pieces and remaining wine.
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14
Heat briefly.
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15
Pour the sauce over all and bring to a boil.
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16
Let simmer until the lobster meat is thoroughly hot.
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17
Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
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18
Arrange 3 or 4 corn cakes on each of four plates.
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19
Arrange 2 lobster tail pieces and 1 claw in the center.
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20
Spoon an equal portion of the sauce over each serving.
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21
Garnish each serving with a dill sprig.
